Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

Author:

Silva Filipa V.M.,Tan Eng Keat,Farid Mohammed

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference33 articles.

1. Synergistic effect of pressure, temperature and pH on inactivation of Bacillus subtilis spores in buffer and model food systems;Balasubramanian;Journal of Food Process Engineering,2010

2. Alicyclobacillus acidoterrestris: occurrence, importance, and detection in beverages and raw materials for beverages;Baumgart;Flussiges Obst,1997

3. Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures;Buzrul;Food Research International,2005

4. Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates;Danyluk;Food Microbiology,2011

5. Bacillus acidoterrestris sp. nov., a new thermotolerant acidophile isolated from different soils;Deinhard;Systematic and Applied Microbiology,1987

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