Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters

By Cynthia M. Stewart, Charles Dunne, A. Sikes, D. Hoover. 2000

103 citations recorded by the source corpus.

Subfields: Biotechnology, Ecology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/58b1c2bacacaaeefe165c5244d1d28bf5f34f8c9

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1. J. Welti‐Chanes
2. A. Valdez-Fragoso
3. H. Mújica-Paz
4. A. Gálvez
5. J. A. Torres
6. R. López
7. H. Abriouel
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Citations in the corpus

• High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods (2011, background): “Treating Bacillus subtilis spores at 404 MPa and 70 °C for 15 min can achieve 5 decimal reductions (DRs) at neutral pH ( Stewart et al. 2000 ).”
• Bacteriocin-based strategies for food biopreservation. (2007, background): “Nisin-HHP has also shown to increase inactivation of Bacillus and Clostridium endospores (Roberts and Hoover, 1996; Stewart et al., 2000).”