Control of <i>Bacillus subtilis</i> Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents-Reference-Cited by-同舟云学术

Control of Bacillus subtilis Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents

Published:2018 Issue:3 Volume:24 Page:403-411
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Tominaga Yukiko¹,Noma Seiji²,Igura Noriyuki³,Shimoda Mitsuya³,Hayashi Nobuyuki²

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_403/_pdf

Reference23 articles.

1. Adbelmadjid, A. and Foster, SJ. (2001). In vivo roles of the germination-specific lytic enzymes of Bacillus subtilis 168. Microbiol., 147, 2925-2932.

2. Balasubramanian, S. and Balasubramaniam, V.M. (2003). Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Res. Int., 36, 661-668.

3. de Arauz, L.J., Jozala, A.F., Mazzola, P.G., and Penna, T.C.V. (2009). Nisin biotechnological production and application: a review. Trends Food. Sci. Technol., 20, 146-154.

4. Foster, SJ., and Johnstone, K. (1990). Pulling the trigger: the mechanism of bacterial spore germination. Mol. Microbiol., 4, 137-141.

5. Fujimoto, A., Torii, K., Watanabe, M., and Miyamoto, T. (2006). Antimicrobial activities of fatty acid esters against B. stearothermophilus strains isolated from liquid seasoning. J. Antibact. Antifung Agents., 34, 693-701 (In Japanese).

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on Microbial Control of Food Using Carbon Dioxide;Nippon Shokuhin Kagaku Kogaku Kaishi;2020-03-15