Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection

Letters in Applied Microbiology

Volumn 55, Issue 3, 2012, Pages 218-223

  Kim, H ^a,b   Bang, J ^b   Kim, Y ^c   Beuchat, L R ^d   Ryu, J H ^b  

^a Wonkwang University   (South Korea)

^b Korea University   (South Korea)

^c Korea Food Research Institute   (South Korea)

^d UNIVERSITY OF GEORGIA   (United States)

Author keywords

Bacillus cereus; Carbon dioxide; Endospores; Rice beverages; Sikhye; Tyndallization

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; BEVERAGES; HEAT TREATMENT;

% REDUCTIONS; BACILLUS CEREUS SPORES; CARBON DIOXIDE INJECTION; CO 2 INJECTIONS; ENDOSPORE; HEAT TOLERANCE; KOREAN RICE; RICE BEVERAGE; SIKHYE; TYNDALLIZATION;

CARBON DIOXIDE;

CARBON DIOXIDE;

BACTERIUM; CARBON DIOXIDE; HEATING; PH; RICE; SPORE;

ARTICLE; BACILLUS CEREUS; BACTERIAL SPORE; BEVERAGE; HEAT TOLERANCE; HEAT TREATMENT; NONHUMAN; PH; SIKHYE;

BACILLUS CEREUS;

EID: 84865325560     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2012.03278.x     Document Type: Article

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