Effect of high pressure carbon dioxide on the clumping of the bacterial spores

International Journal of Food Microbiology

Volumn 106, Issue 1, 2006, Pages 95-98

  Furukawa, Soichi ^a   Watanabe, Taisuke ^a   Koyama, Tetsuya ^a   Hirata, Junichi ^a   Narisawa, Naoki ^a   Ogihara, Hirokazu ^a   Yamasaki, Makari ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Bacterial spore; Carbon dioxide; Clump; High pressure

Indexed keywords

CARBON DIOXIDE; SURFACTANT;

ARTICLE; BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACTERIAL SPORE; HYDROPHOBICITY; NONHUMAN; PRESSURE;

BACILLUS; BACTERIAL ADHESION; CARBON DIOXIDE; FOOD MICROBIOLOGY; HYDROPHOBICITY; PRESSURE; SPORES, BACTERIAL; SURFACE-ACTIVE AGENTS; TIME FACTORS;

BACILLUS COAGULANS; BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS);

EID: 29244485908     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.05.016     Document Type: Article

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