Thermal inactivation of Bacillus amyloliquefaciens using heat resistance parameters
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | Symprevious |
| Model-Foodprocess | Thermal processing |
| Model-InpendenVariables | aw, pH, temp, lactic_acid, heat resistance parameters |
| Model-Notes | 3 Bacillus amyloliquefaciens strains isolated from cereal products. Thermal inactivation parameters of were obtained within the frame of the European project DREAM |
| Model-Type | Inactivation |
| PMF-Environment | All foods (generic) |
| PMF-Environment-Details | All food |
| PMF-Organism | Bacillus amyloliquefaciens |
| Software | SymPrevius |
| Software-Accessibility | Commercial |
| Software-Link | http://www.symprevius.net/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:09 (CET) |
| Created | 10 December 2019, 21:09 (CET) |