| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392805 | Food Control | 2013 | 7 Pages |
Abstract
⺠PL impact on two different matrices was studied: Bacillus subtilis suspensions and B. subtilis on spices. ⺠In liquid state, PL lead to 8 log reduction of B. subtilis veg. cells and bacterial integrity was not affected. ⺠In dry state, when spices were analysed, only 1 log bacterial reduction was found. âºÂ Serious damage of bacteria's membrane after exposure to PL was found for B. subtilis inoculated on spices.
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Agricultural and Biological Sciences
Food Science
Authors
I. Nicorescu, B. Nguyen, M. Moreau-Ferret, A. Agoulon, S. Chevalier, N. Orange,