Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressures >400 MPa
It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of ∼400 MPa in fruit and vegetable products among others. The aim of the present work is to have knowledge about their behavior when using pressures >400 MPa without other combined treatments. Th...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2001-06, Vol.49 (6), p.2830-2834 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2834 |
|---|---|
| container_issue | 6 |
| container_start_page | 2830 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 49 |
| creator | Préstamo, G Arabas, J Fonberg-Broczek, M Arroyo, G |
| description | It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of ∼400 MPa in fruit and vegetable products among others. The aim of the present work is to have knowledge about their behavior when using pressures >400 MPa without other combined treatments. The results showed that B. cereus was not inactivated at pressures of 1000 MPa for 15 min at 20 °C. In peroxidase enzymes the results remained similar and the pressure of 1000 MPa for 30 min was not enough to inactivate them. The apple cell structure at these high-pressure levels revealed that it changed and the cells were less cemented. The treated apple presented a translucent aspect, and some fluids migrated from the inside to the outside of the cell. Keywords: High pressure; microorganisms; Bacillus cereus; peroxidase; apple; horseradish; cell structure |
| doi_str_mv | 10.1021/jf001013z |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_18405766</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>18405766</sourcerecordid><originalsourceid>FETCH-LOGICAL-a409t-5232c51e8337e1318c8301556bdf6ad9147284a516d25bcd266c55e5fa5463cd3</originalsourceid><addsrcrecordid>eNpt0E1rGzEQBmARUhI3zSF_IOiQFnrYdGa10sqXQON8QtqaxqVHMZZmYV17N5W8kOTXV8Um7SEXCTQPr4ZXiCOEU4QSPy0aAARUzztihLqEQiPaXTGCPCysNrgv3qa0AACra9gT-4gVjMe1Gomv35n8uu072Tfy_FR6jjwkeZ4fObYkqQtyyrF_bAMllpfd89OKkxy6wFFOI6c05EOeVQDyy5TeiTcNLRMfbu8D8ePqcja5Ke6-Xd9OPt8VlD9eF7pUpdfIVqmaUaH1VgFqbeahMRTGWNWlrUijCaWe-1Aa47Vm3ZCujPJBHYgPm9yH2P8eOK3dqk2el0vquB-SQ1uBro3J8OMG-tinFLlxD7FdUXxyCO5vee6lvGyPt6HDfMXhn9y2lcHJFlDytGwidb5N_yVWNRibWbFhbVrz48uY4i9nalVrN5veu4md_byYXBh3k_37jSef3KIfYpere2W_Pyn0jrA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>18405766</pqid></control><display><type>article</type><title>Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressures >400 MPa</title><source>MEDLINE</source><source>ACS Publications</source><creator>Préstamo, G ; Arabas, J ; Fonberg-Broczek, M ; Arroyo, G</creator><creatorcontrib>Préstamo, G ; Arabas, J ; Fonberg-Broczek, M ; Arroyo, G</creatorcontrib><description>It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of ∼400 MPa in fruit and vegetable products among others. The aim of the present work is to have knowledge about their behavior when using pressures >400 MPa without other combined treatments. The results showed that B. cereus was not inactivated at pressures of 1000 MPa for 15 min at 20 °C. In peroxidase enzymes the results remained similar and the pressure of 1000 MPa for 30 min was not enough to inactivate them. The apple cell structure at these high-pressure levels revealed that it changed and the cells were less cemented. The treated apple presented a translucent aspect, and some fluids migrated from the inside to the outside of the cell. Keywords: High pressure; microorganisms; Bacillus cereus; peroxidase; apple; horseradish; cell structure</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf001013z</identifier><identifier>PMID: 11409973</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Bacillus cereus - isolation & purification ; Biological and medical sciences ; Food industries ; Food Microbiology ; Food Technology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Hydrostatic Pressure ; Peroxidase - isolation & purification ; Rosales - microbiology ; Temperature ; Time Factors</subject><ispartof>Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2830-2834</ispartof><rights>Copyright © 2001 American Chemical Society</rights><rights>2001 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a409t-5232c51e8337e1318c8301556bdf6ad9147284a516d25bcd266c55e5fa5463cd3</citedby><cites>FETCH-LOGICAL-a409t-5232c51e8337e1318c8301556bdf6ad9147284a516d25bcd266c55e5fa5463cd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf001013z$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf001013z$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1047068$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11409973$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Préstamo, G</creatorcontrib><creatorcontrib>Arabas, J</creatorcontrib><creatorcontrib>Fonberg-Broczek, M</creatorcontrib><creatorcontrib>Arroyo, G</creatorcontrib><title>Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressures >400 MPa</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of ∼400 MPa in fruit and vegetable products among others. The aim of the present work is to have knowledge about their behavior when using pressures >400 MPa without other combined treatments. The results showed that B. cereus was not inactivated at pressures of 1000 MPa for 15 min at 20 °C. In peroxidase enzymes the results remained similar and the pressure of 1000 MPa for 30 min was not enough to inactivate them. The apple cell structure at these high-pressure levels revealed that it changed and the cells were less cemented. The treated apple presented a translucent aspect, and some fluids migrated from the inside to the outside of the cell. Keywords: High pressure; microorganisms; Bacillus cereus; peroxidase; apple; horseradish; cell structure</description><subject>Bacillus cereus - isolation & purification</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Technology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrostatic Pressure</subject><subject>Peroxidase - isolation & purification</subject><subject>Rosales - microbiology</subject><subject>Temperature</subject><subject>Time Factors</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E1rGzEQBmARUhI3zSF_IOiQFnrYdGa10sqXQON8QtqaxqVHMZZmYV17N5W8kOTXV8Um7SEXCTQPr4ZXiCOEU4QSPy0aAARUzztihLqEQiPaXTGCPCysNrgv3qa0AACra9gT-4gVjMe1Gomv35n8uu072Tfy_FR6jjwkeZ4fObYkqQtyyrF_bAMllpfd89OKkxy6wFFOI6c05EOeVQDyy5TeiTcNLRMfbu8D8ePqcja5Ke6-Xd9OPt8VlD9eF7pUpdfIVqmaUaH1VgFqbeahMRTGWNWlrUijCaWe-1Aa47Vm3ZCujPJBHYgPm9yH2P8eOK3dqk2el0vquB-SQ1uBro3J8OMG-tinFLlxD7FdUXxyCO5vee6lvGyPt6HDfMXhn9y2lcHJFlDytGwidb5N_yVWNRibWbFhbVrz48uY4i9nalVrN5veu4md_byYXBh3k_37jSef3KIfYpere2W_Pyn0jrA</recordid><startdate>20010601</startdate><enddate>20010601</enddate><creator>Préstamo, G</creator><creator>Arabas, J</creator><creator>Fonberg-Broczek, M</creator><creator>Arroyo, G</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20010601</creationdate><title>Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressures >400 MPa</title><author>Préstamo, G ; Arabas, J ; Fonberg-Broczek, M ; Arroyo, G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a409t-5232c51e8337e1318c8301556bdf6ad9147284a516d25bcd266c55e5fa5463cd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Bacillus cereus - isolation & purification</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Technology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrostatic Pressure</topic><topic>Peroxidase - isolation & purification</topic><topic>Rosales - microbiology</topic><topic>Temperature</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Préstamo, G</creatorcontrib><creatorcontrib>Arabas, J</creatorcontrib><creatorcontrib>Fonberg-Broczek, M</creatorcontrib><creatorcontrib>Arroyo, G</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Préstamo, G</au><au>Arabas, J</au><au>Fonberg-Broczek, M</au><au>Arroyo, G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressures >400 MPa</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2001-06-01</date><risdate>2001</risdate><volume>49</volume><issue>6</issue><spage>2830</spage><epage>2834</epage><pages>2830-2834</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of ∼400 MPa in fruit and vegetable products among others. The aim of the present work is to have knowledge about their behavior when using pressures >400 MPa without other combined treatments. The results showed that B. cereus was not inactivated at pressures of 1000 MPa for 15 min at 20 °C. In peroxidase enzymes the results remained similar and the pressure of 1000 MPa for 30 min was not enough to inactivate them. The apple cell structure at these high-pressure levels revealed that it changed and the cells were less cemented. The treated apple presented a translucent aspect, and some fluids migrated from the inside to the outside of the cell. Keywords: High pressure; microorganisms; Bacillus cereus; peroxidase; apple; horseradish; cell structure</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>11409973</pmid><doi>10.1021/jf001013z</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2830-2834 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_18405766 |
| source | MEDLINE; ACS Publications |
| subjects | Bacillus cereus - isolation & purification Biological and medical sciences Food industries Food Microbiology Food Technology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hydrostatic Pressure Peroxidase - isolation & purification Rosales - microbiology Temperature Time Factors |
| title | Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressures >400 MPa |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T14%3A36%3A30IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Reaction%20of%20B.%20cereus%20Bacteria%20and%20Peroxidase%20Enzymes%20under%20Pressures%20%3E400%20MPa&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Pr%C3%A9stamo,%20G&rft.date=2001-06-01&rft.volume=49&rft.issue=6&rft.spage=2830&rft.epage=2834&rft.pages=2830-2834&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf001013z&rft_dat=%3Cproquest_cross%3E18405766%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=18405766&rft_id=info:pmid/11409973&rfr_iscdi=true |