Effect of water activity on inactivation of Listeria monocytogenes and lactate dehydrogenase during high pressure processing

International Journal of Food Microbiology

Volumn 124, Issue 1, 2008, Pages 21-26

  Hayman, Melinda M ^a   Kouassi, Gilles K ^a   Anantheswaran, Ramaswamy C ^a   Floros, John D ^a   Knabel, Stephen J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Glycerol; High pressure processing (HPP); Lactate dehydrogenase; Listeria monocytogenes; Lyophilization; Water activity

Indexed keywords

GLYCEROL; LACTATE DEHYDROGENASE; PEPTONE; PHOSPHATE BUFFERED SALINE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE; WATER;

ARTICLE; BACTERIAL CELL; BACTERIAL SURVIVAL; CELL DEATH; CELL SURVIVAL; CELL SUSPENSION; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; FREEZE DRYING; HYPERBARISM; LIGHT SCATTERING; LISTERIA MONOCYTOGENES; MICROBIAL ACTIVITY; MOLECULAR WEIGHT; PROTEIN DENATURATION; WATER ANALYSIS; WATER CONTENT;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZE DRYING; GLYCEROL; HUMANS; HYDROSTATIC PRESSURE; KINETICS; L-LACTATE DEHYDROGENASE; LISTERIA MONOCYTOGENES; TEMPERATURE; TIME FACTORS; WATER;

LISTERIA MONOCYTOGENES;

EID: 43049159549     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.02.026     Document Type: Article

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