Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores

International Journal of Food Microbiology

Volumn 102, Issue 1, 2005, Pages 107-111

  Furukawa, Soichi ^a   Narisawa, Naoki ^a   Watanabe, Taisuke ^a   Kawarai, Taketo ^a   Myozen, Keiko ^a   Okazaki, Sachiko ^a   Ogihara, Hirokazu ^a   Yamasaki, Makari ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Clump; Heat; Spore; Sterilization; Tailing

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACTERIAL SPORE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CONTROLLED STUDY; HEAT TOLERANCE; HEAT TREATMENT; HYDROPHOBICITY; NONHUMAN; SURFACE PROPERTY;

BACILLUS; BACTERIAL ADHESION; FOOD MICROBIOLOGY; HEAT; HYDROPHOBICITY; MICROSCOPY, PHASE-CONTRAST; SPORES, BACTERIAL; STEM CELLS; TIME FACTORS;

BACILLUS CEREUS; BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS);

EID: 19944416303     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.12.004     Document Type: Article

References (8)

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