Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores

Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores

Much research has been conducted to comprehend the mechanisms of high pressure (HP) inactivation of spores in aqueous systems but for food model systems these information are scarce. In these systems spores can interact with ingredients which could lead to retarded inactivation, which can cause a...

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Bibliographic Details
Main Authors: Robert eSevenich, Phillipp eHecht, Kai eReineke, Antje eFröhling, Oliver K. Schlüter, Cornelia eRauh, Dietrich eKnorr
Format: Article
Language:English
Published: Frontiers Media S.A. 2015-07-01
Series:Frontiers in Microbiology
Subjects:
Bacillus amyloliquefaciens
Spore inactivation
High pressure high temperature
Baroprotective effect
reduced water activity
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00689/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00689/full

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