Comparison of pressure resistances of spores of six bacillus strains with their heat resistances.

Applied and Environmental Microbiology
A NakayamaK Sakai

Abstract

The pressure resistances of the spores of six Bacillus strains were examined at 5 to 10(deg)C and were compared with their heat resistances. The pressure treatments (at 981 MPa for 40 min and at 588 MPa for 120 min) did not inactivate the spores of B. stearothermophilus IAM12043, B. subtilis IAM12118, and B. licheniformis IAM13417. However, these spores had large differences in heat resistance. The spores of B. megaterium IAM1166 were 9.3 times more pressure resistant but 246 times less heat resistant than those of B. stearothermophilus IAM11001. The spores of B. coagulans IAM1194 were activated by the pressure treatments. There was no correlation between these pressure and heat resistances.

References

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Citations

Dec 9, 2003·Applied and Environmental Microbiology·Taisuke WatanabeMakari Yamasaki
Dec 3, 2004·Applied and Environmental Microbiology·Dirk MargoschRudi F Vogel
May 29, 2008·Applied Microbiology and Biotechnology·Hue Nguyen Thi MinhPatrick Gervais
May 15, 2009·Journal of Biomedical Materials Research. Part B, Applied Biomaterials·Kwang Woo NamHee Joong Kim
Jun 15, 2010·Critical Reviews in Food Science and Nutrition·Kianoush Khosravi-Darani
Mar 8, 2011·Applied Microbiology and Biotechnology·Hue Nguyen Thi MinhPatrick Gervais
Dec 18, 2003·Journal of Applied Microbiology·J Dijksterhuis, P G M Teunissen
Apr 5, 2003·Applied and Environmental Microbiology·Min ChoJeyong Yoon
Nov 10, 2009·Canadian Journal of Microbiology·John MoatMathew Upton
Jan 9, 2004·Applied and Environmental Microbiology·Cécile Cléry-BarraudDominique Vidal
Nov 5, 2003·Journal of Dairy Science·Tomás J López-PedemonteBuenaventura Guamis
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Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Anne Gabrielle MathotIvan Leguerinel
Aug 20, 2019·Food Microbiology·Chloé ModugnoJean-Marie Perrier-Cornet
Aug 6, 2002·International Journal of Food Microbiology·Elke Y WuytackChris W Michiels
Apr 28, 2004·International Journal of Food Microbiology·Isabelle Van OpstalChris W Michiels

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