Sw. Park et al., High hydrostatic pressure inactivation of Lactobacillus viridescens and its effects on ultrastructure of cells, INT J FOOD, 36(7), 2001, pp. 775-781
Citations number
19
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
The effect of high hydrostatic pressure treatment on Lactobacillus viridesc
ens, a major spoilage micro-organism of processed meat, was investigated. W
hen pressure was applied at 400. 500 and 600 MPa for 5 min, cell survival i
n MRS broth was reduced approximately by 2, 7 and 8 log cycles, respectivel
y. The combination of high pressure and temperature increase showed synergi
stic effects on microbial inactivation. Empty cavities in the cell and DNA
denaturation were observed after pressure treatment above 400 MPa. The leve
l of microbial inactivation when Lb. viridescens was pressured in protein-f
ortified MRS broth and ham were less than half compared with the inactivati
on achieved in peptone water. Increasing the temperature during high-pressu
re treatment solved these adverse effects in the ham.