Bacillus coagulans spore inactivation through the application of oregano essential oil and heat
The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermo...
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| Principais autores: | , , , |
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| Formato: | article |
| Idioma: | English |
| Publicado em: |
Elsevier
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/32325 |
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