Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores.

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作者： Ruiling,Lv ^[1] ; Mingming,Zou ^[1] ; Thunthacha,Chantapakul ^[1] ; Weijun,Chen ^[1] ; Aliyu Idris,Muhammad ^[1] ; Jianwei,Zhou ^[1] ; Tian,Ding ^[2] ; Xingqian,Ye ^[1] ; Donghong,Liu ^[1]

作者单位： College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China. ^[1] Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China. ^[2] College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China. dhliu@zju.edu.cn. ^[3] Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China. dhliu@zju.edu.cn. ^[4]

关键词 Bacillus cereus spores Manothermosonication Synergistic inactivation Thermosonication Ultrasonication