High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage

International Journal of Food Microbiology

Volumn 142, Issue 1-2, 2010, Pages 180-184

  Li, Lin ^a   Feng, Lun ^b   Yi, Junjie ^c   Hua, Cheng ^a   Chen, Fang ^a   Liao, Xiaojun ^a   Wang, Zhengfu ^a   Hu, Xiaosong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

High hydrostatic pressure; Inactivation; Lactic acid bacteria; Sour Chinese cabbage; Total aerobic bacteria; Yeasts

Indexed keywords

AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIOSTASIS; CELL POPULATION; CELL PROLIFERATION; CHINESE CABBAGE; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; LACTIC ACID BACTERIUM; MICROBIOLOGICAL PARAMETERS; NONHUMAN; STORAGE TEMPERATURE; YEAST;

BACTERIA; BRASSICA; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; YEASTS;

BACTERIA (MICROORGANISMS); BRASSICA RAPA SUBSP. PEKINENSIS;

EID: 77955659416     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.020     Document Type: Article

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