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Effect of water activity on inactivation of Listeria monocytogenes and lactate dehydrogenase during high pressure processing

โœ Scribed by Melinda M. Hayman; Gilles K. Kouassi; Ramaswamy C. Anantheswaran; John D. Floros; Stephen J. Knabel

Book ID
113646254
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
422 KB
Volume
124
Category
Article
ISSN
0168-1605

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Synergistic effect of high pressure processing and Lactobacillus casei antimicrobial activity against pressure resistant Listeria monocytogenes
โœ Hyun-Jung Chung; Ahmed E. Yousef ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› Elsevier ๐ŸŒ English โš– 316 KB

The purpose of this study was to evaluate combinations of high pressure processing (HPP) and Lactobacillus casei antimicrobial activity against Listeria monocytogenes strains with variation in pressure resistance in culture and in a food model. In culture, combination of HPP (350 MPa, for 1-20 min)