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Updated: Mar 2, 2026

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy
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Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

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无活化机制和参数优化氧低压冷血对悬浮和奶酪上的食物传播病原体

Rihua Xu1, Geqi Qi1, Hai Zhang2

  • 1School of Life Science, Inner Mongolia University, Hohhot 010070, China.

Food research international (Ottawa, Ont.)
|February 28, 2026
PubMed
概括

/氧低压冷等离子体 (LPCP) 有效地杀死食品表面上的大肠杆菌等细菌. 这种非热方法破坏细菌膜,增强食品安全,而不会显著改变味道或质地.

关键词:
细菌的无活化 细菌的无活化奶酪是什么意思 奶酪是什么意思食品安全 食品安全低压冷等离子体低压冷等离子体参数优化 参数优化

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