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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Garcia-Graells, Cristina, Hauben, Kristel J. A., Michiels, Chris W.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1998
Assuntos:	Food Microbiology
Acesso em linha:	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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