Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice
نویسندگان
چکیده
منابع مشابه
Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice.
The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coag...
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ژورنال
عنوان ژورنال: Journal of Food Protection
سال: 2012
ISSN: 0362-028X,1944-9097
DOI: 10.4315/0362-028x.jfp-11-490