Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR-DGGE analysis

Food Research International

Volumn 43, Issue 6, 2010, Pages 1719-1724

  Han, Yanqing ^a   Xu, Xinglian ^a   Jiang, Yun ^a,c   Zhou, Guanghong ^a   Sun, Xinsheng ^a   Xu, Baocai ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Technology Development Department   (China)

^c NANJING NORMAL UNIVERSITY   (China)

Author keywords

Active species; DGGE; High pressure processing; RNA extraction; Sliced cooked ham

Indexed keywords

ACTIVE SPECIES; COOKED HAM; DGGE; HIGH PRESSURE PROCESSING; RNA EXTRACTION;

BACTERIA; BACTERIOLOGY; ELECTROPHORESIS; GELS; GENES; MEATS; RNA; VACUUM;

SPOILAGE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; WEISSELLA CIBARIA; WEISSELLA MINOR; WEISSELLA PARAMESENTEROIDES; WEISSELLA VIRIDESCENS;

EID: 77956062536     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.05.012     Document Type: Article

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