Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage

The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by...

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Veröffentlicht in:	Brazilian journal of microbiology 2016-04, Vol.47 (2), p.431-437
Hauptverfasser:	Cruz-Cansino, Nelly del Socorro, Reyes-Hernández, Isidro, Delgado-Olivares, Luis, Jaramillo-Bustos, Diana Pamela, Ariza-Ortega, José Alberto, Ramírez-Moreno, Esther
Format:	Artikel
Sprache:	eng
Schlagworte:	Cactaceae - chemistry Cactaceae - microbiology Cactus pear juice E coli Escherichia coli Escherichia coli - growth & development Food Microbiology Food Preservation - instrumentation Food Preservation - methods Food Storage Fruit - chemistry Fruit - microbiology Fruit and Vegetable Juices - analysis Fruit and Vegetable Juices - microbiology Fruit juices Growth Microbial Viability MICROBIOLOGY Storage Ultrasonic imaging Ultrasonics - instrumentation Ultrasonics - methods Ultrasound
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