• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Microbiology >Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage
【24h】

Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

机译：Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

获取原文
获取原文并翻译 | 示例
       
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

High hydrostatic pressure represents an attractive non-thermal process for meat products to avoid post-processing contamination. When combined with antimicrobials, like bacteriocins, the death rate may be increased because of sub-lethal injuries to living cells. The behaviour of several foodborne bacteria inoculated in a meat model system with added bacteriocins (enterocins A and B sakacin K, pediocin AcH or nisin) after pressurization (400 MPa, 10 min, 17degreesC )and during chilled storage was investigated. Although Staphylococcus was the genus least sensitive to pressurization, the samples including nisin displayed lower and significantly different counts during the 4degreesC storage than the rest of the treatments. A greater inactivation of Escherichia coli (> 6 log(10)) in the presence of nisin was recorded the number of survivors remained unchanged during storage at 4degreesC for 61 days. Nisin was also the bacteriocin capable of maintaining slime-producing lactic acid bacteria below the detection limit (< 10(2) cfu g(-1)). Listeria monocytogenes in treatments with sakacin, enterocins or pediocin was kept < 10(2) cfu g(-1) till the end of storage (61 days). Salmonella enterica subsp. enterica ser London and Salmonella enterica subsp. enterica ser Schwarzengrund counts in every treatment were kept at the level obtained after pressurization, with no significant differences between treatments during the chilled storage.

著录项

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号