EFFECT OF SIMULTANEOUS APPLICATION OF HEAT AND PRESSURE ON THE SURVIVAL OF BACTERIAL-SPORES

被引：36

作者：

MALLIDIS, CG

DRIZOU, D

机构：

[1] Institute of Technology of Agricultural Products, National Agricultural Research Foundation, Athens, Lykovrissi‐Attiki

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1991年 / 71卷 / 03期

关键词：

D O I：

10.1111/j.1365-2672.1991.tb04460.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect of simultaneous application of moderate hydrostatic pressure (10-300 atm) and heat on the survival of the Bacillus stearothermophilus spores in a flow-through system was investigated. A high heterogeneity of the sensitization of spores to heat by pressure was found. A higher degree of reduction of heat resistance was observed at the low than at the high temperatures tested. The simultaneous application of moderate pressure and heat can not be applied for the preservation of liquid foods due to the extreme heterogeneity of spore sensitization to heat by pressure.

引用

页码：285 / 288

页数：4

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