Effect of the Combination of High Hydrostatic Pressure and Alkaline Electrolyzed Water on the Reduction of Heat Resistance of Bacterial Spores
Author:
Affiliation:
1. Faculty of Agriculture, Kagoshima University
2. Kagoshima-Osumi Food Technology Development Center
Publisher
The Society for Antibacterial and Antifungal Agents, Japan
Subject
Public Health, Environmental and Occupational Health,Applied Microbiology and Biotechnology
Link
https://www.jstage.jst.go.jp/article/bio/26/4/26_193/_pdf
Reference26 articles.
1. Foster, S. J. and Johnstone, K. (1990) Pulling the trigger: the mechanism of bacterial spore germination. Mol Microbiol., 4, 137-141.
2. Furukawa, S. and Hayakawa, I. (2001) Effect of temperature on the inactivation of Bacillus stearothermophilus IFO12550 spores by low hydrostatic pressure treatment. Biocont Sci., 6, 33-36.
3. Gould, G. W. and Sale, A. J. H. (1970) Initiation of germination of bacterial spores by hydrostatic pressure. J Gen Microbiol., 60, 335-346.
4. Hao, J., Li, H., Wan, Y. and Liu, H. (2015) Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro. Food Cont., 50, 699-704.
5. Huang, Y. R., Hung, Y. C., Hsu, S. Y., Huang, Y. W. and Hwang, D. F. (2008) Application of electrolyzed water in the food industry. Food Cont., 19, 329-345.
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1. Effect of High Hydrostatic Pressure Treatment Combined with Alkaline Electrolyzed Water on the Injury and Growth Characteristics of Bacterial Spores;Biocontrol Science;2022
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