Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus-Reference-Cited by-同舟云学术

Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus

Published:2016-02 Issue: Volume:33 Page:180-186
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Li Hui,Xu Zhenzhen,Zhao Feng,Wang Yongtao,Liao Xiaojun

Funder

International Science & Technology Cooperation Program of China “Collaborative Research on Early Warning and Control of Microbiological Hazards in Minimally Processed Fruits and Vegetables”

Novel Technologies and Equipments of Food Non-thermal Processing

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

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3. Inactivation of Esherichia coli by carbon dioxide under pressure;Ballestra;Journal of Food Science,1996

4. Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice;Bi;Food Control,2014

5. Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives;Boziaris;International Journal of Food Microbiology,1999

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