Spore-forming bacteria in commercial cooked, pasteurised and chilled vegetable purées
By F. Carlin, M. Guinebretière, C. Choma, Roselyne Pasqualini, A. Braconnier, C. Nguyen-the. 2000
138 citations recorded by the source corpus.
View Paper: https://www.semanticscholar.org/paper/b10ca1fce83a7face5ffaeb15fae16ab0c235f18
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Citations in the corpus
- Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species (2007, background): “Thermo resistance, spore forming and psychrotrophic properties of Bacillus species are the main deteriorating factors that would spoil food products and shorten their shelf-life (Carlin et al., 2000).”
- The Importance of Endospore-Forming Bacteria Originating from Soil for Contamination of Industrial Food Processing (2011, unknown): “In cooked, pasteurized, and chilled vegetable purées (broccoli, carrot, courgette, leek, potato, split pea), aerobic endospore formers are the dominant microbiota (albeit at low numbers of ≤2 log cfu/g before storage) and an increase in their numbers (up to 7-8 log cfu/g) depends on the storage temp”