Affiliation:
1. Tecnologı́a de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain
Abstract
ABSTRACT
Demineralization reduced heat resistance of
B. subtilis
spores, but the pattern and magnitude of the reduction depended on sporulation temperature and on heating menstruum pH. The differences in heat resistance of native spores caused by sporulation temperature almost disappeared after demineralization. Demineralized spores were still susceptible to the heat-sensitizing effect of acidic pH.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
29 articles.
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