Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure

International Journal of Food Microbiology

Volumn 112, Issue 1, 2006, Pages 19-25

  Nakimbugwe, Dorothy ^a   Masschalck, Barbara ^a   Anim, Grace ^a   Michiels, Chris W ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Bacterial inactivation; Bio preservatives; Food preservation; Gram negative bacteria; High hydrostatic pressure; Lysozymes

Indexed keywords

BUFFER; EGG WHITE; LYSOZYME;

ARTICLE; BACTERIOLYSIS; BANANA; CONTROLLED STUDY; ESCHERICHIA COLI; EXPERIMENTATION; FOOD COMPOSITION; FOOD PRESERVATION; FRUIT JUICE; GRAM NEGATIVE BACTERIUM; HEN; HYDROSTATIC PRESSURE; MEASUREMENT; MILK; NONHUMAN; OBSERVATION; PH; SALMONELLA TYPHIMURIUM; SENSITIVITY ANALYSIS; SHIGELLA FLEXNERI; STATISTICAL SIGNIFICANCE; YERSINIA ENTEROCOLITICA;

ANIMALS; ANTI-INFECTIVE AGENTS; BEVERAGES; CONSUMER PRODUCT SAFETY; EGG WHITE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; MILK; MURAMIDASE; MUSA;

BACTERIA (MICROORGANISMS); ENTEROBACTERIA PHAGE LAMBDA; ESCHERICHIA COLI; NEGIBACTERIA; SALMONELLA TYPHIMURIUM; SHIGELLA FLEXNERI; YERSINIA ENTEROCOLITICA;

EID: 33749069072     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.06.010     Document Type: Article

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