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pubmed-article:12147526pubmed:abstractTextThe effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90 degrees C).lld:pubmed
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pubmed-article:12147526pubmed:dateRevised2009-11-18lld:pubmed
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pubmed-article:12147526pubmed:articleTitleInhibitory effects of high pressure and heat on Alicyclobacillus acidoterrestris spores in apple juice.lld:pubmed
pubmed-article:12147526pubmed:affiliationDepartment of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164-6376, USA.lld:pubmed
pubmed-article:12147526pubmed:publicationTypeJournal Articlelld:pubmed
pubmed-article:12147526pubmed:publicationTypeResearch Support, Non-U.S. Gov'tlld:pubmed
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