High pressure homogenization inactivation of Escherichia coli and Staphylococcus aureus in phosphate buffered saline, milk and apple juice-Reference-Cited by-同舟云学术

High pressure homogenization inactivation of Escherichia coli and Staphylococcus aureus in phosphate buffered saline, milk and apple juice

Published:2021-05-11 Issue:2 Volume:73 Page:159-167
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Dong P.¹²^ORCID,Zhou B.¹,Zou H.¹,Wang Y.¹,Liao X.¹,Hu X.¹,Zhang Y.¹

Affiliation:

1. College of Food Science and Nutritional Engineering National Engineering Research Center for Fruits and Vegetables ProcessingKey Laboratory of Fruits and Vegetables Processing of Ministry of AgricultureChina Agricultural University Beijing China

2. Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/lam.13487

Reference32 articles.

1. Inactivation of Staphylococcus aureus by high pressure processing: An overview

2. Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation

3. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C

4. Genome-Wide Analysis of Membrane Transport Using Yeast Knockout Arrays

5. Bacterial cell shape

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