Growth kinetics of Bacillus cytotoxicus in liquid egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis
During commercial production of liquid egg yolk (LEY), phospholipase A2 (PLA2) is used to improve its emulsification capacity and thermal stability. The enzymatic treatment may occur at elevated temperatures such as 50 °C, potentially allowing foodborne pathogens, such as Bacillus cereus, to grow. L...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
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Elsevier
2024
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