Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk

Frontiers in Microbiology

Volumn 6, Issue JUN, 2015, Pages

  Dong, Peng ^a,b,c,d   Georget, Erika ^d,e   Aganovic, Kemal ^d   Heinz, Volker ^d   Mathys, Alexander ^d  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^d German Institute of Food Technologies DIL   (Germany)

^e LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Bacillus amyloliquefaciens; Bacterial spore; Fat content; Inactivation; Milk; Ultra high pressure homogenization

Indexed keywords

PHOSPHATE BUFFERED SALINE;

ARTICLE; BACILLUS AMYLOLIQUEFACIENS; BACTERIAL SPORE; BACTERIAL STRAIN; HEAT TOLERANCE; KINETICS; MATHEMATICAL MODEL; MICROBIOLOGICAL EXAMINATION; MILK; NONHUMAN; PRESSURE; TEMPERATURE; ULTRA HIGH PRESSURE HOMOGENIZATION;

BACILLUS AMYLOLIQUEFACIENS; BACTERIA (MICROORGANISMS);

EID: 84937107746     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2015.00712     Document Type: Article

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