Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa-Reference-Cited by-同舟云学术

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Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa

Published:2024-08 Issue: Volume:96 Page:103769
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhang Junyi,Ding Yumeng,Kang Shengnan,Yang Dong,Wang Yongtao,Zhao Liang,Wang Jinfeng,Rao Lei,Liao Xiaojun

Funder

China Agricultural University

Ministry of Agriculture and Rural Affairs of the People's Republic of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference71 articles.

1. The influence of sporulation conditions on the spore coat protein composition of Bacillus subtilis spores;Abhyankar;Frontiers in Microbiology,2016

2. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety;Aganovic;Comprehensive Reviews in Food Science and Food Safety,2021

3. High pressure bioscience: Basic concepts, applications and frontiers,2015

4. Strategy to inactivate Clostridium perfringens spores in meat products;Akhtar;Food Microbiology,2009

5. Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods;Anderson;Journal of Food Protection,2011

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