Inactivation of Bacillus subtilis spores by combining high-pressure thermal sterilization and ethanol

International Journal of Food Microbiology

Volumn 160, Issue 2, 2012, Pages 99-104

  Zhang, Zhong ^a,b   Jiang, Bin ^a   Liao, Xiaojun ^a   Yi, Jianyong ^a   Hu, Xiaosong ^a   Zhang, Yan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NINGXIA UNIVERSITY   (China)

Author keywords

Bacillus subtilis; Ethanol; Heat; High hydrostatic pressure; Spore

Indexed keywords

ALCOHOL; PROTEIN; WATER;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL MEMBRANE; BACTERIAL SPORE; DNA DAMAGE; FLOW CYTOMETRY; FOOD PROCESSING; HIGH PRESSURE THERMAL STERILIZATION; SPORE GERMINATION; TEMPERATURE;

BACILLUS SUBTILIS; ETHANOL; FOOD PRESERVATION; MEMBRANES; PICOLINIC ACIDS; PRESSURE; SPORES, BACTERIAL; STERILIZATION;

BACILLUS SUBTILIS;

EID: 84870020245     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.10.009     Document Type: Article

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