@article{oai:konan-wu.repo.nii.ac.jp:00000947,
 author = {浅田, 祥司},
 issue = {40},
 journal = {甲南女子大学研究紀要. 人間科学編, Konan Women's University researches of human sciences volume},
 month = {Mar},
 note = {110004680853, Works published on the application of high pressure for the preservation of foods and pharmaceuticals have so far been limited to the cases of spore suspensions before or after pressurization. In our previous report, we observed germination of bacterial spores both after and during pressurization. In order to get more detailed information on germination during pressurization, we developed a new apparatus and investigated the in situ germination of Bacillus subtilis spores under high-pressure conditions. Two important results were obtained using the apparatus in this study : 1. A lag-period was observed before in situ germination of Bacillus subtilis spores under high-pressure conditions ; 2. The above lag-period was temperature-dependent. The observed lag-period gives very important information for the application of high-pressure to food processing.},
 pages = {135--138},
 title = {光学窓付き高圧容器による細菌胞子の発芽の直接観察},
 year = {2004}
}