Art

J-GLOBAL ID：200902206772360575   Reference number：05A0634755

Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores

加熱処理中における胞子凝集体の形成は細菌胞子の耐熱性を増加させる

Author (8)： FURUKAWA Soichi (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...) ,  NARISAWA Naoki (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...) ,  WATANABE Taisuke (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...) ,  KAWARAI Taketo (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...) ,  MYOZEN Keiko (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...) ,  OKAZAKI Sachiko (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...) ,  OGIHARA Hirokazu (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...) ,  YAMASAKI Makari (Lab. of Food Microbiology, Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866, Kameino ...)
Material： International Journal of Food Microbiology  (Int J Food Microbiol)
Volume： 102  Issue： 1  Page： 107-111  Publication year： Jun. 25, 2005 
JST Material Number： A0434C  ISSN： 0168-1605  Document type： Article
Article type： 短報  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： *Bacillus ,...
Semi thesaurus term： survival curve

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JST classification (2)： Influence on microorganisms  (EE04020O) ,  Sterilization methods  (EG02040C)

Terms in the title (5)： 加熱処理 ,  胞子 ,  凝集体 ,  細菌胞子 ,  耐熱性