Inactivation of Escherichia coli by Ultrasound Combined with Nisin

The aim of this study was to investigate the inactivation of nonpathogenic Escherichia coli in nutrient broth and milk through the use of either ultrasound (US) alone or US combined with nisin (US + nisin) treatments. The E. coli cells were treated at 0 to 55°C, 242.04 to 968.16 W/cm for 0 to 15 min...

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Veröffentlicht in:	Journal of food protection 2018-06, Vol.81 (6), p.993-1000
Hauptverfasser:	Wang, Zuwen, Bi, Xiufang, Xiang, Rui, Chen, Liyi, Feng, Xiaoping, Zhou, Min, Che, Zhenming
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antimicrobial agents Bacteria Cavitation Deactivation E coli Escherichia coli Escherichia coli - drug effects Escherichia coli - growth & development Food Food Handling - methods Food preservation Food safety Heat Hypotheses Inactivation Influence Listeria Listeria monocytogenes Membranes Microorganisms Milk - microbiology Nisin Nisin - pharmacology Nutrients Synergistic effect Temperature Ultrasonic imaging Ultrasonics Ultrasound
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