High-Pressure Inactivation and Sublethal Injury of Pressure-Resistant Escherichia coli Mutants in Fruit Juices-Reference-Cited by-同舟云学术

High-Pressure Inactivation and Sublethal Injury of Pressure-Resistant Escherichia coli Mutants in Fruit Juices

Published:1998-04 Issue:4 Volume:64 Page:1566-1568
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Garcia-Graells Cristina¹,Hauben Kristel J. A.¹,Michiels Chris W.¹

Affiliation:

1. Laboratory of Food Microbiology, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium

Abstract

ABSTRACT 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.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.64.4.1566-1568.1998

Reference14 articles.

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5. Escherichia coli mutants resistant to inactivation by high hydrostatic pressure

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