English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In order to get additional information on antimicrobial action of sucrose monoalkylates, which are approved as food additives, we studied the effects of the esters on growth of heat-resistant Bacillus stearothermophilus spores, by comparison with those of a variety of surfactants differing in the chemical structure. Sucrose monoalkylates and several other surfactants inhibited the growth from spores, by preventing spore germination. The inhibitory effectiveness of surfactants is closely related to hydrophobicity of surfactants rather than their intrinsic chemical characteristics. Surfactants acted on spores in a bacteriostatic manner.

Inhibition of Germination of Bacillus stearothermophilus Spores by Sucrose Monoalkylates and Other Surfactants.