High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane-Reference-Cited by-同舟云学术

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High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane

Published:2020-03 Issue: Volume:60 Page:102291
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Rao Lei,Wang Yongtao,Chen Fang,Hu Xiaosong,Liao Xiaojun,Zhao Liang

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

National Key Research & Development Plan of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference66 articles.

1. The role of hydration in protein stability: Comparison of the cold and heat unfolded states of Yfh1;Adrover;Journal of Molecular Biology,2012

2. Spore-forming bacteria responsible for food spoilage;André;Research in Microbiology,2017

3. Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores;Ballestra;LWT - Food Science and Technology,1998

4. Dehydration partitioned within core protoplast accounts for heat resistance of bacterial spores;Beaman;FEMS Microbiology Letters,1984

5. Heat shock affects permeability and resistance of Bacillus stearothermophilus spores;Beaman;Applied Environmental Microbiology,1988

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