Effect of temperature and pH value on the UV-C sensitivity of Escherichia coli and Lactobacillus plantarum

LWT

Volumn 64, Issue 2, 2015, Pages 699-705

  Müller, Alexandra ^a   Pietsch, Valerie L ^a   Schneele, Jasmin S ^a   Stahl, Mario R ^a   Greiner, Ralf ^a   Posten, Clemens ^b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Escherichia coli; Growth conditions; Lactobacillus plantarum; Process conditions; UV C

Indexed keywords

AMINO ACIDS; BACILLI; EFFICIENCY; GROWTH TEMPERATURE; PH EFFECTS;

E. COLI; GROWTH CONDITIONS; INACTIVATION EFFICIENCY; L. PLANTARUM; LACTOBACILLUS PLANTARUM; PH VALUE; PROCESS CONDITION; REDUCTION RATE; TEMPERATURE VALUES; UV-C;

ESCHERICHIA COLI;

EID: 84944318508     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.06.013     Document Type: Article

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