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高压后的温度和时间 - 细菌子的高压处理中忽略的参数

Rosa Heydenreich1, Alessia I Delbrück1, Alexander Mathys1

  • 1Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland.

International journal of food microbiology
|June 18, 2023
PubMed
概括

高压 (HP) 处理有效地使细菌子无活化,处理后的条件显著影响子发芽和膜完整性. 优化这些条件对于为食品工业开发温和子无活化方法至关重要.

关键词:
细菌杆菌是一种流动细胞计量流动细胞计量发芽 发芽 发芽 发芽轻度无活化 轻度无活化在超级睡眠状态下.

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