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Effects of shading and growth phase on the microbial inactivation by pulsed light
UV-C light non-thermal methods shading effect decontamination inactivation
2014/2/24
Pulsed light is an emerging technology that kills microorganisms using pulses of an intense broad-spectrum light. This work aimed to determine the effect of population density and microbial growth pha...
Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology
high power ultrasound total mesophilic bacteria count D values
2014/2/25
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diamete...
Photodynamic Inactivation of Food Pathogen Listeria monocytogenes
photosensitization nonthermal inactivation of L. monocytogenes biofilms
2010/10/14
The aim of this study is to examine the possibility to inactivate food pathogen Listeria
monocytogenes by nonthermal antimicrobial treatment – photosensitization. L. monocytogenes
was incubated with...
pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
supercritical CO2 microbubbles inactivation
2009/7/8
The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was inve...
Inactivation Behavior of Heat-Resistant Bacterial Spores by Thermal Treatments Combined with High Hydrostatic Pressure
Bacillus subtilis Bacillus coagulans Bacillus stearothermophilus
2009/7/8
The inactivation behavior of four kinds of bacterial spores by thermal treatments combined with high hydrostatic pressure (HHP) were investigated in a temperature range of 35-120°C and in a pressure r...
Inactivation of Bacillus cereus Spores during Rice Cooking
heat resistance B. cereus spores lethality cooking time
2009/6/18
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore...
Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate
Escherichia coli inactivation hydrostatic pressure
2009/6/18
The effects of pH, the major food ingredients sodium chloride, sucrose, protein and organic acids on Escherichia coli inactivation by hydrostatic pressure treatment with the addition of allyl isothioc...
Non-thermal Inactivation of Bacillus Spores by Pressure-holding
pressure-holding bacterial spore inactivation
2009/6/10
Bacillus subtilis spores were pressurized at 60MPa at 40°C for 0∼24 hours in phosphate buffer or GAM broth. After 24 hours, viable counts and spore counts decreased by about 5 log cycles in the ...
Germination and Inactivation of Bacillus subtilis Spores under Combined Conditions of Hydrostatic Pressure and Medium Temperature
pressurization germination inactivation
2009/6/10
The combined effect of mild heating and pressurization on germination and inactivation of Bacillus subtilis spores was investigated. The spore count decreased remarkably at 60°C+80MPa in glucose broth...
Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
high-pressure carbonation inactivation kinetics of lactic acid bacteria sake, L. fructivorans
2009/5/20
The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow...
Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients
pressurization bacterial spore germination inactivation
2009/5/20
The influence of pressure and temperature, in the presence (in glucose broth, GB) or absence (in phosphate buffer, PB) of nutrients, on hydrostatic pressure (HP) induced-germination and inactivation o...
Heat Inactivation of Newcastle Disease Virus（NDV）in Egg Yolk and Its Survivability in Mayonnaise
Newcastle disease virus Inactivation Mayonnaise
2009/4/8
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...
Inactivation of the SGS1 and EXO1 Genes Synergistically Stimulates Plasmid Integration in Yeast
gene targeting SGS1 EXO1 RAD1
2009/3/16
Different procedures used for targeted genetic manipulations are based on homologous recombination between chromosomal and exogenous DNA. A double-strand break (DSB) present on the plasmid molecule st...
New Approach to Inactivation of Harmful and Pathogenic Microorganisms by Photosensitization
photosensitization inactivation microorganisms
2009/3/16
Photosensitization is a treatment involving the administration of a photoactive compound that selectively accumulates in the target cells or microorganisms and is followed by irradiation with visible ...
Inactivation of Possible Fungal Food Contaminants by Photosensitization
photosensitization inactivation of microfungi food processing safety
2009/3/16
Photosensitization is based on the interaction of two nontoxic, nonmutagenic and noncarcinogenic agents – photosensitizer, accumulated in the microorganism, and visible light. This interaction in the ...