Premium
High hydrostatic pressure inactivation of Lactobacillus viridescens and its effects on ultrastructure of cells
Author(s) -
Won Park Sung,
Sohn Kyung Hyun,
Shin Joong Han,
Lee Hyong Joo
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2001.00518.x
Subject(s) - hydrostatic pressure , denaturation (fissile materials) , food science , chemistry , high pressure , lactobacillus , ultrastructure , food spoilage , microbiology and biotechnology , biology , bacteria , nuclear chemistry , anatomy , fermentation , physics , genetics , engineering physics , engineering , thermodynamics
The effect of high hydrostatic pressure treatment on Lactobacillus viridescens, a major spoilage micro‐organism of processed meat, was investigated. When pressure was applied at 400, 500 and 600 MPa for 5 min, cell survival in MRS broth was reduced approximately by 2, 7 and 8 log cycles, respectively. The combination of high pressure and temperature increase showed synergistic effects on microbial inactivation. Empty cavities in the cell and DNA denaturation were observed after pressure treatment above 400 MPa. The level of microbial inactivation when Lb. viridescens was pressured in protein‐fortified MRS broth and ham were less than half compared with the inactivation achieved in peptone water. Increasing the temperature during high‐pressure treatment solved these adverse effects in the ham.