Inactivation of dried spores of Bacillus subtilis 168 by a treatment combining high temperature and pressure

International Journal of Food Microbiology

Volumn 295, Issue , 2019, Pages 1-7

  Hauck Tiburski, Julia ^a   Rosenthal, Amauri ^a,b   Iaconnelli, Cyril ^a   Perrier Cornet, Jean Marie ^a   Gervais, Patrick ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Bacillus spores; Dry food; Food powder; Pressure; Thermal sterilization; Water activity

Indexed keywords

ENZYME; GLYCEROL; NITROGEN; PROTEIN; WATER;

ANTIBACTERIAL ACTIVITY; ARTICLE; ATMOSPHERIC PRESSURE; BACILLUS SUBTILIS; BACTERIAL SPORE; CONTROLLED STUDY; DRY POWDER; EVAPORATION; HEAT; HIGH TEMPERATURE; LIQUID; NONHUMAN; RIBOSOME; TIME; WATER CONTENT; CHEMISTRY; FOOD CONTROL; MICROBIAL VIABILITY; PHYSIOLOGY; PRESSURE; PROCEDURES;

BACILLUS SUBTILIS; FOOD MICROBIOLOGY; HOT TEMPERATURE; MICROBIAL VIABILITY; NITROGEN; PRESSURE; SPORES, BACTERIAL; WATER;

EID: 85061434724     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2019.01.017     Document Type: Article

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