Inactivation of Bacillus stearothermophilus spores during thermal processing

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 406-410

  Iciek, Jan ^a   Papiewska, Agnieszka ^a   Molska, Magdalena ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Bacillus stearothermophilus; Heat resistance; pH; Sodium chloride; Spores activation and inactivation; Sterilisation

Indexed keywords

BACTERIOPHAGES; CONCENTRATION (PROCESS); HEAT RESISTANCE; PH; SODIUM CHLORIDE; SUSPENSIONS (COMPONENTS);

BACILLUS STEAROTHERMOPHILUS; PASTEURISATION; SPORES ACTIVATION AND INACTIVATION; STERILISATION;

FOOD PRESERVATION;

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 33745224770     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.07.005     Document Type: Article

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