Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 139-145

  Li, Hui ^a   Zhao, Liang ^a   Wu, Jihong ^a   Zhang, Yan ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aerobic bacteria; High pressure carbon dioxide; Inactivation; Litchi juice; Mild heat; Nisin; Yeasts and molds

Indexed keywords

CARBON DIOXIDE; NISIN;

AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; BEVERAGE; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HEAT; LYCHEE; METABOLISM; METHODOLOGY; MICROBIOLOGY; PRESSURE; YEAST;

BACTERIA, AEROBIC; BEVERAGES; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; HOT TEMPERATURE; LITCHI; NISIN; PRESSURE; YEASTS;

BACTERIA (MICROORGANISMS); LITCHI CHINENSIS;

EID: 84856046890     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.10.007     Document Type: Article

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