Modelling the influence of palmitic, palmitoleic, stearic and oleic acids on apparent heat resistance of spores of Bacillus cereus NTCC 11145 and Clostridium sporogenes Pasteur 79.3

International Journal of Food Microbiology

Volumn 141, Issue 3, 2010, Pages 242-247

  Lekogo, Brice Mvou ^a,b   Coroller, Louis ^a,b   Mathot, Anne Gabrielle ^a,b   Mafart, Pierre ^a,b   Leguerinel, Ivan ^a,b  

^a UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^b UNIVERSITÉ DE BREST   (France)

Author keywords

Bacterial spores; Free fatty acids; Heat resistance; Recovery medium

Indexed keywords

OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; STEARIC ACID; UNSATURATED FATTY ACID; ANTIINFECTIVE AGENT; FATTY ACID; MONOUNSATURATED FATTY ACID;

ARTICLE; BACILLUS CEREUS; BACTERIAL SPORE; BACTERIAL STRAIN; CLOSTRIDIUM SPOROGENES; CONCENTRATION (PARAMETERS); HEAT TOLERANCE; HEAT TREATMENT; LIVER; MATHEMATICAL MODEL; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; BIOLOGICAL MODEL; CHEMISTRY; CLOSTRIDIUM; DRUG EFFECTS; GROWTH, DEVELOPMENT AND AGING; HEAT;

ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; CLOSTRIDIUM; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; HOT TEMPERATURE; MODELS, BIOLOGICAL; OLEIC ACIDS; PALMITIC ACID; SPORES, BACTERIAL;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES;

EID: 77954316121     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.05.023     Document Type: Article

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