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Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

โœ Scribed by Luciana Iucci; Francesca Patrignani; Melania Vallicelli; Maria Elisabetta Guerzoni; Rosalba Lanciotti

Book ID
116485382
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
420 KB
Volume
18
Category
Article
ISSN
0956-7135

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Synergistic effect of high pressure proc
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)