Inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices by peroxidase systems

Journal of Applied Microbiology

Volumn 101, Issue 1, 2006, Pages 242-250

  Van Opstal, I ^a   Bagamboula, C F ^a   Theys, T ^a   Vanmuysen, S C M ^a   Michiels, C W ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Escherichia coli; Fruit and vegetable juices; Nonthermal treatment; Peroxidase; Shigella

Indexed keywords

ASCORBIC ACID; CITRUS FRUITS; FRUIT JUICES; VEGETABLES;

E. COLI; FRUIT AND VEGETABLE JUICE; FRUIT AND VEGETABLES; GRAPE JUICE; LACTOPEROXIDASE; NONTHERMAL TREATMENTS; PEROXIDASE; SHIGELLA; SOYBEAN PEROXIDASE; VEGETABLE JUICES;

ESCHERICHIA COLI;

ASCORBIC ACID; LACTOPEROXIDASE THIOCYANATE; PEROXIDASE; SOYBEAN PEROXIDASE THIOCYANATE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; BACTERIUM; CARBOXYLIC ACID; ENZYME; FOOD; PRESERVATION;

ACIDITY; APPLE JUICE; ARTICLE; BACTERIAL STRAIN; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; ENZYME SPECIFICITY; ESCHERICHIA COLI; FOOD COLOR; FOOD PRESERVATION; FRUIT JUICE; GRAPE JUICE; NONHUMAN; ORANGE JUICE; PH; SHIGELLA; TOMATO; VEGETABLE;

ESCHERICHIA COLI; GLYCINE MAX; LYCOPERSICON ESCULENTUM; MALUS X DOMESTICA; SHIGELLA; VITIS SP.;

EID: 33745438299     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03002.x     Document Type: Article

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