Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods

International Journal of Food Microbiology

Volumn 46, Issue 3, 1999, Pages 243-249

  Palop, Alfredo ^a   Raso, Javier ^a   Pagán, Rafael ^a   Condón, Santiago ^a   Sala, Francisco J ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Bacillus coagulans; Heat resistance; pH

Indexed keywords

ACIDIFICATION; ARTICLE; BACILLUS COAGULANS; BACTERIAL SPORE; CANNED FOOD; FOOD PRESERVATION; FOOD SAFETY; FOOD SPOILAGE; HEAT TOLERANCE; HIGH TEMPERATURE PROCEDURES; NONHUMAN; PH; TOMATO;

BACILLUS; BUFFERS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HEAT; HYDROGEN-ION CONCENTRATION; LILIACEAE; LYCOPERSICON ESCULENTUM; REGRESSION ANALYSIS; SPORES, BACTERIAL;

ASPARAGUS; BACILLUS COAGULANS; BACTERIA (MICROORGANISMS); LYCOPERSICON ESCULENTUM; POSIBACTERIA;

EID: 0033580250     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00199-8     Document Type: Article

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