scholarly journals Non-linear modelling and statistical anlaysis of multi-stage high-pressure inactivation of lactic acid bacteria

PAMM ◽  
2005 ◽  
Vol 5 (1) ◽  
pp. 673-674
Author(s):  
Klaus Valentin Kilimann ◽  
Christoph Hartmann ◽  
Michael Gänzle ◽  
Antonio Delgado
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Multi Stage ◽  
Linear Modelling ◽  
Non Linear

High Pressure Response of Lactic Acid Bacteria

2003 ◽  
pp. 249-254 ◽  
Author(s):  
R. F. Vogel ◽  
M. A. Ehrmann ◽  
M. G. Gänzle ◽  
C. Kato ◽  
M. Korakli ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pressure Response

Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C

2018 ◽  
Vol 81 (8) ◽  
pp. 1245-1251 ◽  
Author(s):  
S. BALAMURUGAN ◽  
PAWINEE INMANEE ◽  
JAMES DE SOUZA ◽  
PHILIP STRANGE ◽  
TANTAWAN PIRAK ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Detection Limit ◽  
Lactic Acid Bacteria ◽  
Natural Populations ◽  
High Pressure Processing ◽  
Hot Water ◽  
Raw Meat ◽  
Pseudomonas Spp

ABSTRACTThe study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudomonas spp., and coliforms in vacuum-packaged cooked sausages and their recovery during storage at 4 and 10°C for 35 days. Cooking sausages to an internal temperature of 72°C resulted in a >6-log reduction in numbers of inoculated L. monocytogenes. Storage at 4°C resulted in no significant difference (P > 0.05) in L. monocytogenes numbers in sausages pasteurized by either HPP or HW compared with unpasteurized control. However, at 10°C, L. monocytogenes numbers in unpasteurized control sausages increased to about 7 log CFU/g by day 35, whereas in HPP-pasteurized sausages, numbers remained below the detection limit for up to 21 days and then increased to 4.5 log CFU/g by day 35. HW pasteurization resulted in inhibition of L monocytogenes to below the detection limit throughout the 35-day storage at 10°C. Natural lactic acid bacteria populations were significantly reduced by HPP and HW pasteurization and continued to be significantly lower at the end of the 35-day storage. Unlike most studies that focus on HPP or HW treatment of postcooking surface contamination of meat with Listeria, this study examined the combined effect of cooking, HPP, and HW on raw meat with a high contamination level. This scenario is important in countries where raw meat supply and in-store refrigeration are a challenge. The results suggest that HPP and HW pasteurization could be used to successfully enhance the safety and shelf life of cooked sausages and that HW pasteurization (75°C) was more effective than HPP (600 MPa) to control L. monocytogenes.

Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages

2009 ◽  
Vol 19 (5) ◽  
pp. 336-341 ◽  
Author(s):  
María Luján Capra ◽  
Francesca Patrignani ◽  
Andrea del Luján Quiberoni ◽  
Jorge Alberto Reinheimer ◽  
Rosalba Lanciotti ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Bacteria ◽  
High Pressure Homogenization

Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria

LWT ◽  
2013 ◽  
Vol 53 (2) ◽  
pp. 580-586 ◽  
Author(s):  
G. Tabanelli ◽  
F. Patrignani ◽  
G. Vinderola ◽  
J.A. Reinheimer ◽  
F. Gardini ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Properties ◽  
High Pressure Homogenization

High-Pressure Processing Applied to Cooked Sausages: Bacterial Populations during Chilled Storage

2000 ◽  
Vol 63 (8) ◽  
pp. 1093-1099 ◽  
Author(s):  
J. YUSTE ◽  
R. PLA ◽  
M. CAPELLAS ◽  
E. PONCE ◽  
M. MOR-MUR
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Pressure Processing ◽  
Bacterial Populations ◽  
Poultry Products ◽  
Preservation Method ◽  
Significant Difference ◽  
Heat Pasteurization ◽  
Mild Temperature

Vacuum-packaged cooked sausages were pressurized at 500 MPa for 5 or 15 min at mild temperature (65°C) and later stored at 2 and 8°C for 18 weeks. Counts of aerobic mesophiles and psychrotrophs, lactic acid bacteria, enterobacteria, Baird-Parker microbiota, and Listeria spp. were determined 1 day and 3, 6, 9, 12, 15, and 18 weeks after treatment and compared with those of cooked sausages treated at 80 to 85°C for 40 min. Pressurization generated reductions of about 4 log CFU/g in psychrotrophs and lactic acid bacteria. Enterobacteria and Listeria proved the most pressure sensitive; insignificant or no growth was detected throughout the study. Heat treatment inactivated psychrotrophs and enterobacteria similarly to pressure treatment. Listeria monocytogenes and enterotoxigenic Staphylococcus aureus were not found in treated samples. In general, there was no significant difference in counts of any bacterial populations either among treatments or between storage temperatures. High-pressure processing at mild temperature is an effective preservation method that can replace heat pasteurization applied to some cooked meat and poultry products after packaging.

scholarly journals Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese

2005 ◽  
Vol 71 (7) ◽  
pp. 3399-3404 ◽  
Author(s):  
Eva Rodriguez ◽  
Juan L. Arques ◽  
Manuel Nuñez ◽  
Pilar Gaya ◽  
Margarita Medina
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Slight Reduction ◽  
E Coli ◽  
Raw Milk Cheese ◽  
Unit Reduction ◽  
Cheese Safety

ABSTRACT The effect of high-pressure (HP) treatments combined with bacteriocins of lactic acid bacteria (LAB) produced in situ on the survival of Escherichia coli O157:H7 in cheese was investigated. Cheeses were manufactured from raw milk inoculated with E. coli O157:H7 at approximately 105 CFU/ml. Seven different bacteriocin-producing LAB were added at approximately 106 CFU/ml as adjuncts to the starter. Cheeses were pressurized on day 2 or 50 at 300 MPa for 10 min or 500 MPa for 5 min, at 10°C in both cases. After 60 days, E. coli O157:H7 counts in cheeses manufactured without bacteriocin-producing LAB and not pressurized were 5.1 log CFU/g. A higher inactivation of E. coli O157:H7 was achieved in cheeses without bacteriocin-producing LAB when 300 MPa was applied on day 50 (3.8-log-unit reduction) than if applied on day 2 (1.3-log-unit reduction). Application of 500 MPa eliminated E. coli O157:H7 in 60-day-old cheeses. Cheeses made with bacteriocin-producing LAB and not pressurized showed a slight reduction of the pathogen. Pressurization at 300 MPa on day 2 and addition of lacticin 481-, nisin A-, bacteriocin TAB 57-, or enterocin AS-48-producing LAB were synergistic and reduced E. coli O157:H7 counts to levels below 2 log units in 60-day-old cheeses. Pressurization at 300 MPa on day 50 and addition of nisin A-, bacteriocin TAB 57-, enterocin I-, or enterocin AS-48-producing LAB completely inactivated E. coli O157:H7 in 60-day-old cheeses. The application of reduced pressures combined with bacteriocin-producing LAB is a feasible procedure to improve cheese safety.

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