Document Detail


Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin.
MedLine Citation:
PMID:  22265294     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 °C for 5, 10, 15, 20, 25 or 30 min. Temperature played a prominent role in the inactivation of both AB and Y&M when combined with HPCD, particularly for AB at 52 °C and Y&M at temperatures ≥42 °C. Nisin increased the susceptibility of AB to the combined treatment of HPCD and MH (HPCD + MH). A reduction of 4.19 log cycles was achieved by HPCD + MH at 52 °C for 15 min, and complete inactivation of AB was obtained by combination of HPCD, MH and nisin (HPCD + MH + nisin). No significant effect of nisin was found on the inactivation of Y&M.
Authors:
Hui Li; Liang Zhao; Jihong Wu; Yan Zhang; Xiaojun Liao
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Publication Detail:
Type:  Journal Article     Date:  2011-10-14
Journal Detail:
Title:  Food microbiology     Volume:  30     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2012 May 
Date Detail:
Created Date:  2012-01-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  139-45     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
Affiliation:
College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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