Articles with "treated spores" as a keyword



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Mechanism of inactivation of Bacillus subtilis spores by high pressure CO2 at high temperature.

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Published in 2019 at "Food microbiology"

DOI: 10.1016/j.fm.2019.01.014

Abstract: Spores of wild-type Bacillus subtilis and some isogenic mutant strains were treated by high pressure CO2 (HPCD) at high temperature (HT) (HPCD + HT) at 20 MPa and 84-86 °C for 0-60 min, and centrifuged on a high density solution… read more here.

Keywords: bacillus subtilis; high pressure; treated spores; hpcd treated ... See more keywords