Inactivation of Bacillus subtilis Spores by Carbonation with Glycerin Fatty Acid Esters
Author:
Affiliation:
1. Graduate School of Agriculture, Saga University
2. Faculty of Agriculture, Saga University
3. Division of Bioresource and Bioenvironmental Sciences, Kyushu University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/3/24_455/_pdf
Reference25 articles.
1. Bender, GR. and Marquis, RE. (1982). Sensitivity of various salt forms of Bacillus megaterium spores to the germinating action of hydrostatic pressure. Can. J. Microbiol., 28, 643-649.
2. Espitia, LdCH., Caley, C., Bagyan, I., and Setlow, P. (2002). Base-change mutations induced by various treatments of Bacillus subtilis spores with and without DNA protective small, acid-soluble spore proteins. Mutat. Res. Fundam. Mol. Mech. Mutagen., 503, 77-84.
3. Faille, C., Fontaine, F., and Bénézech, T. (2001). Potential occurrence of adhering living Bacillus spores in milk product processing lines. J. Appl. Microbiol., 90, 892-900.
4. Furukawa, S., Narisawa, N., Watanabe, T., Kawarai, T., Myozen, K., Okazaki, S., Ogihara, H., and Yamasaki, M. (2005). Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores. Int. J. Food Microbiol., 102, 107-111.
5. Hauben, KJA., Bartlett, DH., Soontjens, CCF., Cornelis, K., Wuytack, EY., and Michiels, CW. (1997). Escherichia coli mutants resistant to inactivation by high hydrostatic pressure. Appl. Environ. Microbiol., 63, 945-950.
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1. Study on Microbial Control of Food Using Carbon Dioxide;Nippon Shokuhin Kagaku Kogaku Kaishi;2020-03-15
2. Control of Bacillus subtilis Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents;Food Science and Technology Research;2018
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