Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection.

Kim, H; Kim, H; Bang, J; Kim, Y; Beuchat, L R; Ryu, J-H

Kim, H; Kim, H; Bang, J; Kim, Y; Beuchat, L R; Ryu, J-H.

Affiliation

Kim H; Department of Foods and Nutrition, College of Human Environmental Sciences, Wonkwang University, Iksan, Korea.

Lett Appl Microbiol ; 55(3): 218-23, 2012 Sep.

Article in En | MEDLINE | ID: mdl-22725610

Subject(s)

Bacillus cereus/growth & development; Beverages/microbiology; Carbon Dioxide/chemistry; Food Handling/methods; Food Microbiology/methods; Bacillus cereus/physiology; Colony Count, Microbial; Hot Temperature; Oryza/microbiology; Spores, Bacterial/growth & development

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Full text: 1 Database: MEDLINE Main subject: Bacillus cereus / Beverages / Carbon Dioxide / Food Handling / Food Microbiology Language: En Journal: Lett Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2012 Type: Article

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