Isolation of Spore-Forming Bacteria from Dried Sardine Meal and Thermal Death of the Isolated <i>Bacillus amyloliquefaciens</i> Spores in an Ultra-High Temperature and Extremely Short-Time Processor-Reference-Cited by-同舟云学术

Isolation of Spore-Forming Bacteria from Dried Sardine Meal and Thermal Death of the Isolated <i>Bacillus amyloliquefaciens</i> Spores in an Ultra-High Temperature and Extremely Short-Time Processor

Published:2022-03-15 Issue:1 Volume:23 Page:13-22
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

FUNO Shohei¹,SAKAMOTO Jin J.²,ASADA Ryoko³,INOUE Shuko⁴,HIRATA Toshio⁴,KARIYAMA Masahiro⁴,TSUCHIDO Tetsuaki³

Affiliation:

1. Field of Life Science and Biotechnology, Graduate School of Science and Engineering, Kansai University

2. Department of Life Science and Biotechnology, Faculty of Chemistry, Materials and Bioengineering, Kansai University

3. Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University

4. Fujiwara Techno-Art Co., Ltd.

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/23/1/23_21600/_pdf

Reference36 articles.

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3. 3) S. Rajan, J. Ahn, V. M. Balasubramaniam, A. E. Yousef; Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. J. Food Prot., 69, 853-860 (2006).

4. 4) M. Witthuhn, G. Lucking, Z. Atamer, M. Ehling-Schulz, J. Hinrichs; Thermal resistance of aerobic spore formers isolated from food products. Int. J. Dairy Technol., 64, 486-493 (2011).

5. 5) S. H. Park, V. M. Balasubramaniam, S. K. Sastry, J. Lee; Pressure-ohmic-thermal strerilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores. Innovat. Food Sci. Eng. Technol. 19, 115-123 (2013).