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...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2015-07-01
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Series: | Frontiers in Microbiology |
Subjects: | |
Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00689/full |