Effects of pulsed electric fields on inactivation kinetics of Listeria innocua
Article Abstract:
A number of product and process parameters influencing the inactivation kinetics of Listeria innocua NCTC 11289 have been carefully studied using a pulsed electric field (PEF) unit with a continuous-treatment chamber and it appears that it may be possible to use PEF to produce safe food products. Inactivation of L. innocua achieved with PEF was considered vs the inactivation coming from heating at a similar temperature for a similar length of time. Nonpathogenic L. innocua was used in place of the pathogenic L. moncytogenes. Experiments were also carried out with some other microorganisms.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1999
User Contributions:
Comment about this article or add new information about this topic:
Effects of high pressure on inactivation kinetics and events related to proton efflux in Lactobacillus plantarum
Article Abstract:
The impact of high pressure on Lactobacillus plantarum growth at pH 5.0 and 7.0 was examined. The classical inactivation kinetics were compared with a number of events related to the acid-base physiology of the cell. Findings showed that cells grown at pH 5.0 were more resistant to pressures than cells grown in pH 7.0. After pressure treatment, adenosine triphosphatase (ATPase) activity decreased and acid efflux was impaired. No morphological changes of the membrane were observed although functions related to the membrane-bound ATPase activity were impaired.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1998
User Contributions:
Comment about this article or add new information about this topic:
Membrane permeabilization in relation to inactivation kinetics of Lactobacillus species due to pulsed electric fields
Article Abstract:
Pulsed electric fields appear to inactivate bacteria by permeabilizing the membrane. Growth phase and acidity also affect inactivation using pulsed electric fields. Pulsed electric fields may be useful in the food industry for preserving food.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2001
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: Use of potassium depletion to assess adaptation of ruminal bacteria to ionophores. An rNA approach for assessing the role of obligate amino acid-fermenting bacteria in ruminal amino acid deamination
- Abstracts: The Spemann organizer signal noggin binds and inactivates bone morphogenetic protein 4. A nodal-related gene defines a physical and functional domain within the Spemann organizer
- Abstracts: Effects of pH and oxygen and ammonium concentrations on the community structure of nitrifying bacteria from wastewater
- Abstracts: Attributes of atmospheric carbon monoxide oxidation by Maine forest soils. Characterization of root-associated methanotrophs from three freshwater macrophytes: Pontederia cordata, Sparganium eurycarpum, and Sagittaria latifolia
- Abstracts: Pds1p of budding yeast has dual roles: inhibition of anaphase initiation and regulation of mitotic exit. The checkpoint protein MAD2 and the mitotic regulator CDC20 form a ternary complex with the anaphase-promoting complex to control anaphase initiation