International audienceToday, there is no effective non-thermal method to inactivate unwanted bacterial spores in foods. High-Pressure (HP) process has been shown to act synergistically with moderate heating and the bacteriocin nisin to inactivate spores but the mechanisms have not been elucidated. The purpose of the present work was to investigate in depth the synergy of HP and nisin on various foodborne spore species and to bring new elements of understandings.For this purpose, spores of Bacillus pumilus, B. sporothermodurans, B. licheniformis, B. weihenstephanensis, and Clostridium sp. were suspended in MES buffer, in skim milk or in a liquid medium simulating cooked ham brine and treated by HP at 500 MPa for 10 min at 50 °C or 20 °C. Nis...
The purpose of this work was to compare inactivation of spores from the heat resistant Bacillus cere...
The effect of high pressure thermal (HPT) treatments on the inactivation of spores of non-proteolyti...
Bacillus cereus is an important food-borne pathogen. It is primarily of concern in mildly processed ...
International audienceToday, there is no effective non-thermal method to inactivate unwanted bacteri...
International audienceThe sensitivity of Paenibacillus sp. and Terribacillus aidingensis spores to c...
International audience[Technical Session 7 – Food Processing Technologies]Introduction: The high dem...
Bacterial endospores are one of the most resistant life form on earth. Their capacity to survive to ...
The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) a...
The inactivation effect of combined treatment of moderate heat and low hydrostatic pressure (MHP) of...
Pathogens of public health concern associated with food and agricultural commodities are global and ...
Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a per...
International audienceBacillus sporothermodurans is a milk spoilage bacterium producing resistant en...
Application of high-pressure processing to foods can effect a decrease in the number of vegetative b...
Conventional thermal and chemical treatments used in food preservation have come under scrutiny by c...
Les endospores bactériennes sont l’une des formes les plus résistantes du vivant. Leur capacité à su...
The purpose of this work was to compare inactivation of spores from the heat resistant Bacillus cere...
The effect of high pressure thermal (HPT) treatments on the inactivation of spores of non-proteolyti...
Bacillus cereus is an important food-borne pathogen. It is primarily of concern in mildly processed ...
International audienceToday, there is no effective non-thermal method to inactivate unwanted bacteri...
International audienceThe sensitivity of Paenibacillus sp. and Terribacillus aidingensis spores to c...
International audience[Technical Session 7 – Food Processing Technologies]Introduction: The high dem...
Bacterial endospores are one of the most resistant life form on earth. Their capacity to survive to ...
The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) a...
The inactivation effect of combined treatment of moderate heat and low hydrostatic pressure (MHP) of...
Pathogens of public health concern associated with food and agricultural commodities are global and ...
Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a per...
International audienceBacillus sporothermodurans is a milk spoilage bacterium producing resistant en...
Application of high-pressure processing to foods can effect a decrease in the number of vegetative b...
Conventional thermal and chemical treatments used in food preservation have come under scrutiny by c...
Les endospores bactériennes sont l’une des formes les plus résistantes du vivant. Leur capacité à su...
The purpose of this work was to compare inactivation of spores from the heat resistant Bacillus cere...
The effect of high pressure thermal (HPT) treatments on the inactivation of spores of non-proteolyti...
Bacillus cereus is an important food-borne pathogen. It is primarily of concern in mildly processed ...