Effects of growth conditions on the resistance of some pathogenic and spoilage species to high pressure homogenization

被引：65

作者：

Lanciotti, R

Gardini, F

Sinigaglia, M

Guerzoni, ME

机构：

[1] UNIV BARI,IST MICROBIOL AGR & TECN,I-71100 BARI,ITALY

[2] UNIV BARI,IST PROD & PREPARAZ ALIMENTARI,I-71100 BARI,ITALY

[3] UNIV BOLOGNA,DIPARTIMENTO PROT & VALORIZZ AGROALIMENTARE,I-40126 BOLOGNA,ITALY

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1996年 / 22卷 / 02期

关键词：

D O I：

10.1111/j.1472-765X.1996.tb01134.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effects of chemicophysical growth conditions such as pH, temperature and water activity (a(w)) on lethal high homogenization pressure effects on Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Yarrowia lipolytica were investigated. The results, though based on standard media, emphasize the importance of food system composition and its thermal history on the high pressure tolerance of the microbial population.

引用

页码：165 / 168

页数：4

共 5 条

[1]

HOOVER DG, 1993, FOOD TECHNOL-CHICAGO, V47, P150

[2] EFFECTS OF HOMOGENIZATION PRESSURE ON THE SURVIVAL AND GROWTH OF SOME FOOD SPOILAGE AND PATHOGENIC MICROORGANISMS [J].