Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions
- 1 April 1996
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 29 (2-3) , 241-254
- https://doi.org/10.1016/0168-1605(95)00035-6
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Glucono-δ-lactone and citric acid as acidulants for lowering the heat resistance of Clostridium sporogenes PA 3679 in HTST working conditionsInternational Journal of Food Microbiology, 1995
- Influence of acidification and type of acidulant of the recovery medium on Bacillus stearothermophilus spore countsLetters in Applied Microbiology, 1994
- Thermal resistance characteristics of PA 3679 in the temperature range of 110–121°C as affected by pH, type of acidulant and substrateInternational Journal of Food Microbiology, 1994
- Citric acid lowers heat resistance of Clostridium sporogenes PA 3679 in HTST white asparagus puréeInternational Journal of Food Science & Technology, 1993
- Bacillus stearothermophilus Spore Recovery Altered by Media Concentration and FormulationJournal of Food Science, 1991
- Effect of buffered acidulant systems on the survival of some food poisoning bacteria in medium acid mediaFood Microbiology, 1988
- Construction of a computer‐controlled thermoresistometer for the determination of the heat resistance of bacterial spores over the temperature range 100 to 150°CInternational Journal of Food Science & Technology, 1988
- CIostridium botulinurn Spore Gerrnination, Outgrowth, and Toxin Production Below pH 4.6; Interactions Between pH, Total Acidity, and Buffering CapacityJournal of Food Science, 1987
- The effect of citric acid on growth of proteolytic strains of Clostridium botulinumJournal of Applied Bacteriology, 1986
- GROWING SPORES OF P.A. 3679 IN FORMULATIONS OF BEEF HEART INFUSION BROTHJournal of Food Science, 1980