Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

• Main Authors: Luu-Thi, Hue, Jorinde CorthoutsauthorLaboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium, Ioannis PassarisauthorLaboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium, Tara GrauwetauthorLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium, Abram AertsenauthorLaboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium, Marc HendrickxauthorLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium, Chris W. MichielsauthorLaboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: Bacillus cereus; Bacillus cereus spores; bacterial spores; Carvacrol; cortex; Dipicolinic acid; food industry; Germination and inactivation; heat treatment; High pressure high temperature treatment; hydrolysis; inactivation temperature; rehydration; spore germination; Spore refractility