Screening foods for processing-resistant bacterial spores and characterization of a pressure- and heat-resistant Bacillus licheniformis isolate.


This study was carried out to isolate pressure- and heat-resistant indicator spores from selected food matrices (black pepper, red pepper, garlic, and potato peel). Food samples were processed under various thermal (90 to 105°C) and pressure (700 MPa) combination conditions, and surviving microorganisms were isolated. An isolate from red pepper powder… (More)
DOI: 10.4315/0362-028X.JFP-13-535


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