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Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice.

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Relation http://ir.cftri.com/12763/
http://dx.doi.org/10.1111/jfpp.12813
 
Title Effect of Thermosonication on Bacterial Count in
Artificially Inoculated Model System and Natural
Microflora of Sugarcane Juice.
 
Creator Shyam Ramkrishna, Garud
Priyanka, B. S.
Negi, P. S.
Rastogi, N. K.
 
Subject 05 Fruit juice
05 Processing and Engineering
 
Description In this study, the efficacy of ultrasonication for bacterial inactivation at two different
temperatures (10 and 50C) in different model systems (saline, nutrient broth,
and sterilized sugarcane juice) and natural sugarcane juice was studied. The survival
of bacterial cells in response to various treatments was affected by the sonication
medium. The heat and ultrasound resulted in significantly (p
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/12763/1/Journal%20of%20Food%20Processing%20and%20Preservation%202017%3B%2041%20e12790.pdf
Shyam Ramkrishna, Garud and Priyanka, B. S. and Negi, P. S. and Rastogi, N. K. (2017) Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice. Journal of Food Processing and Preservation, 41. pp. 1-7.