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

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-p...

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Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Garcia-Graells, Cristina, Hauben, Kristel J. A., Michiels, Chris W.
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1998
Sujets:	Food Microbiology
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106191/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9546193/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.4.1566-1568.1998
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