High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices

被引：0
|
作者：
Garcia-Graells, C [1 ]
Hauben, EJA [1 ]
Michiels, CW [1 ]
机构：
[1] Katholieke Univ Leuven, Food Microbiol Lab, B-3001 Heverlee, Belgium
来源：
APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1998年 / 64卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage.
引用
收藏
页码：1566 / 1568
页数：3
相关论文
共 50 条
  • [1] High pressure inactivation and survival of pressure-resistant Escherichia coli mutants in milk
    Garcia-Graells, C
    Masschalck, B
    Moonjai, N
    Michiels, C
    ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, 1999, : 133 - 136
  • [2] Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices
    Jordan, SL
    Pascual, C
    Bracey, E
    Mackey, BM
    JOURNAL OF APPLIED MICROBIOLOGY, 2001, 91 (03) : 463 - 469
  • [3] Escherichia coli mutants resistant to inactivation by high hydrostatic pressure
    Hauben, KJA
    Bartlett, DH
    Soontjens, CCF
    Cornelis, K
    Wuytack, EY
    Michiels, CW
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1997, 63 (03) : 945 - 950
  • [4] Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup
    Munoz, Marina
    de Ancos, Begona
    Sanchez-Moreno, Concepcion
    Pilar Cano, M.
    JOURNAL OF FOOD PROTECTION, 2007, 70 (07) : 1587 - 1593
  • [5] The development of Escherichia coli and Listeria monocytogenes variants resistant to high-pressure carbon dioxide inactivation
    Garcia-Gonzalez, L.
    Rajkovic, A.
    Geeraerd, A. H.
    Elst, K.
    Van Ginneken, L.
    Van Impe, J. F.
    Devlieghere, F.
    LETTERS IN APPLIED MICROBIOLOGY, 2010, 50 (06) : 653 - 656
  • [6] Inactivation and sublethal injury of Escherichia coli and Listeria innocua by high hydrostatic pressure in model suspensions and beetroot juice
    Sokolowska, Barbara
    Skapska, Sylwia
    Niezgoda, Jolanta
    Rutkowska, Malgorzata
    Dekowska, Agnieszka
    Rzoska, Sylwester J.
    HIGH PRESSURE RESEARCH, 2014, 34 (01) : 147 - 155
  • [7] High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
    Chakraborty, Snehasis
    Kaushik, Neelima
    Rao, P. Srinivasa
    Mishra, H. N.
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2014, 13 (04): : 578 - 596
  • [8] Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure
    Buzrul, Sencer
    Alpas, Hami
    Largeteau, Alain
    Demazeau, Gerard
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2008, 124 (03) : 275 - 278
  • [9] Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide
    Chen, Yuan Yao
    Temelli, Feral
    Ganzle, Michael G.
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2017, 83 (10)
  • [10] High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes
    Liossi, Luciana L.
    Heckler, Caroline
    Sant'Ana, Anderson S.
    FOOD RESEARCH INTERNATIONAL, 2024, 198
12345