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High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices.

par Garcia-Graells, Cristina ;Hauben, K J;Michiels, C W
Référence Applied and environmental microbiology, 64, 4, page (1566-1568)
Publication Publié, 1998-04

Article révisé par les pairs

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Résumé :

The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage.