Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system

Ultrasonics Sonochemistry

Volumn 31, Issue , 2016, Pages 539-545

  Ojha, Kumari Shikha ^a,b   Kerry, Joseph P ^b   Alvarez, Carlos ^a   Walsh, Des ^a   Tiwari, Brijesh K ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antimicrobial activity; Lactic acid; Meat fermentation; Probiotic; Ultrasonic power

Indexed keywords

ENZYME INHIBITION; ESCHERICHIA COLI; FOOD PRODUCTS; LACTIC ACID; SALMONELLA; SONICATION; ULTRASONICS;

ANTI-MICROBIAL ACTIVITY; HIGH INTENSITY ULTRASOUNDS; LISTERIA MONOCYTOGENES; PROBIOTICS; PROCESSING PARAMETERS; SALMONELLA TYPHIMURIUM; SECOND-ORDER POLYNOMIAL; ULTRASONIC POWER;

FERMENTATION;

LACTIC ACID; PROBIOTIC AGENT;

ABSORPTION LAG TIME; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL STRAIN; CELL FREE SYSTEM; COMPARATIVE STUDY; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION; FERMENTATION MODEL; FUNCTIONAL FOOD; HIGH INTENSITY FOCUSED ULTRASOUND; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; MICROPLATE READER; MOLECULAR WEIGHT; NONHUMAN; PRIORITY JOURNAL; RESPONSE SURFACE METHOD; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; MEAT; METABOLISM; THEORETICAL MODEL; ULTRASOUND;

FERMENTATION; LACTOBACILLUS SAKEI; MEAT; MODELS, THEORETICAL; ULTRASONICS;

EID: 84957594847     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2016.01.001     Document Type: Article

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