Synergistic effect of high pressure processing and Lactobacillus casei antimicrobial activity against pressure resistant Listeria monocytogenes

New Biotechnology

Volumn 27, Issue 4, 2010, Pages 403-408

  Chung, Hyun Jung ^a   Yousef, Ahmed E ^b  

^a Inha University   (South Korea)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DISEASES; LISTERIA; STRAIN;

ANTI-MICROBIAL ACTIVITY; BACTERICIDAL EFFECTS; CELLULAR COMPONENTS; COMBINATION TREATMENTS; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; LACTOBACILLUS CASEI; LISTERIA MONOCYTOGENES;

HIGH PRESSURE EFFECTS;

FOOD PRESERVATIVE; LACTOBACILLUS CASEI EXTRACT; ANTIINFECTIVE AGENT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; CANNED FOOD; CLINICAL EVALUATION; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD PROCESSING; HIGH PRESSURE PROCESSING; LACTOBACILLUS CASEI; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; OUTCOME ASSESSMENT; PRIORITY JOURNAL; THERMOGRAPHY; DIFFERENTIAL SCANNING CALORIMETRY; DRUG EFFECTS; METABOLISM; MICROBIAL SENSITIVITY TEST; MICROBIAL VIABILITY; MICROBIOLOGY; PRESSURE; PROCEDURES; TEMPERATURE;

ANTI-INFECTIVE AGENTS; CALORIMETRY, DIFFERENTIAL SCANNING; LACTOBACILLUS CASEI; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; PRESSURE; TEMPERATURE;

EID: 77955104467     PISSN: 18716784     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nbt.2010.04.007     Document Type: Article

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