Effects of Aqua-Glycerol Uptake Facilitator Protein GlpF on Spore Germination of .

Killing spores is an important challenge for the development of the food industry. After germination, the resistance of spores disappears and they are more easily killed, which is currently the main strategy for their destruction. Therefore, study of the mechanism of spore germination is of great significance for improving methods of spore inactivation.

Effect of High-Pressure Micro-Fluidization on the Inactivation of in Liquid Food.

High-pressure homogenization has been extensively studied for its excellent homogenization effect and the prospect of continuous liquid food production, but its sterilization ability still needs to be improved. In this study, we replaced the homogenization valve with two opposing diamond nozzles (0.05 mm inner diameter) so that the fluid collided at high velocity, corresponding to high-pressure micro-fluidization (HPM).