What is it about?
Heat treatment is a widely used process in the food industry. Many microbial strains can survive thermal treatment like pasteurization. The recovery of heat-stressed/injured/survived cells plays an essential role in the post-treatment spoilage step and defines the shelf-life of the food product like orange juice.
Featured Image
Photo by Mateusz Feliksik on Unsplash
Why is it important?
Our results show that the heat-stressed/injured/survived cells of a food product like orange juice behave differently according to the microbial strain type and the environmental conditions.
Perspectives
This work shows the importance of the consideration of the recovery ability of heat injured/stressed/survived cells and their potential spoilage capacity of the food product during storage period. The recovery of heat-injured microorganisms depends on the physicochemical conditions of the product and the type of microorganisms.
Prof. Duried Alwazeer
Igdir Universitesi
Read the Original
This page is a summary of: Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice, Journal of Food Protection, October 2002, International Association for Food Protection,
DOI: 10.4315/0362-028x-65.10.1586.
You can read the full text:
Contributors
The following have contributed to this page
