High sucrose concentration protects E. coli against high pressure inactivation but not against high pressure sensitization to the lactoperoxidase system

The inactivation of Escherichia coli by high hydrostatic pressure treatment at up to 550 MPa and 20 °C was studied in potassium phosphate buffer containing high concentrations of sucrose. E. coli strain MG1655 was pressure-sensitive in the absence of sucrose, but became highly pressure resistant in...

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Bibliographic Details
Published in:	International journal of food microbiology Vol. 88; no. 1; pp. 1 - 9
Main Authors:	Van Opstal, Isabelle, Vanmuysen, Suzy C.M., Michiels, Chris W.
Format:	Journal Article
Language:	English
Published:	Amsterdam Elsevier B.V 15-11-2003 Elsevier
Subjects:	bacterial contamination Biological and medical sciences buffers cell suspension culture Colony Count, Microbial Dose-Response Relationship, Drug Escherichia coli Escherichia coli - drug effects Escherichia coli - growth & development food contamination Food industries Food Microbiology food pathogens food preservation Food Preservation - methods food safety Fundamental and applied biological sciences. Psychology High hydrostatic pressure high pressure treatment Hydrostatic Pressure lactoperoxidase Lactoperoxidase - pharmacology Lactoperoxidase system lethal dose potassium phosphates stress tolerance sucrose Sucrose - pharmacology sunlethal injury Temperature Time Factors viability Water - metabolism Water activity High hydrostatic pressure Water activity Escherichia coli Lactoperoxidase system Physical dressing Sucrose Enzyme Treatment efficiency Inactivation High pressure Sensitivity resistance Peroxidases Pathogen strain Bacteria Carbohydrate Sensitization Oxidoreductases Enterobacteriaceae
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