通过在室温下高压储存Bacillus subtilis子的无活化动力学以及pH值和营养物质可用性的依赖

Carlos A Pinto1, Vítor Veiga1, Alireza Mousakhani Ganjeh1

  • 1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

概括

在室温下的高压储存 (HS/RT) 有效地使细菌子失活,提供了一种新的食品保存方法. 这种技术显示出显著的子减少,特别是在更高的压力和pH水平下,优于制冷.

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