Pressure inactivation of fungal spores in aqueous model solutions and in real food systems

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 253-262

  Merkulow, N ^a   Eicher, R ^a   Ludwig, H ^a  

^a UNIVERSITY OF HEIDELBERG   (Germany)

Author keywords

Ascospores; Conidiospores; High hydrostatic pressure; Juices; Moulds; Sterilisation

Indexed keywords

EID: 0008820726     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202562     Document Type: Article

References (9)

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3. Doores, S. (1983). The microbiology of apples and apple products, Critical Reviews in Food Science and Nutrition, 19/2, 133-149.
4. El-Banna, A. A., Pitt, J. I. and Leistner, L. (1987). Production of mycotoxins by Penicillium species, Systematic and Applied Microbiology, 10, 42-46.
5. Tournas, V. (1994). Heat-resistant fungi of importance to the food and beverage industry, Critical Reviews in Microbiology, 20/4, 243-263.
6. Eicher, R., Merkulow, N., van Almsick, G. and Ludwig, H., High pressure inactivation kinetics of moulds, In: High Pressure Biology and Medicine [University of Rochester Press, USA, 1998], pp. 65-75.
7. Merkulow, N. and Ludwig, H., Inactivation kinetics of fungal conidiospores, In: Advances in High Pressure Bioscience and Biotechnology [Springer Verlag Heidelberg, Germany, 1999], pp. 81-84.
8. Sternberger, E., Universität Heidelberg, personal communication.
9. Schreck, C. and Ludwig, H., The inactivation of vegetative bacteria by pressure, In: High Pressure Research in the Biosciences and Biotechnology [University press of Leuven, Belgium, 1997], pp. 221-224.