Morphological and physiological characterization of Listeria monocytogenes subjected to high hydrostatic pressure

Article Abstract:

Physiological measurements and the use of fluorescent dyes monitored by flow cytometry can be used to estimate the number of Listeria monocytogenes cells that may still be viable after being subjected to high pressure. High pressure is used to preserve food but some bacterial cells may not be completely inactivated.

Food, Protection and preservation, Food preservation, Listeria monocytogenes

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Role for compatible solutes glycine beanie and L-carnitine in listerial barotolerance

Article Abstract:

A study is conducted to determine the phenomenon of increased microbial barotolerance at elevated osmolarity. The findings indicate that the trimethyl ammonium compounds glycine betaine as well as L-carnitine is primarily responsible for the observed increase in barotolerance at elevated osmolarities.

Science & research, Glycine, Levocarnitine, Listeria

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Use of hydrostatic pressure for inactivation of microbial contaminants in cheese

Article Abstract:

High pressure can inactivate many microorganisms in cheese. The medium is also important since some microbes were more sensitive to pressure in a phosphate buffer and some were more sensitive to pressure in cheese.

Cheese, Contamination, Sterilization (Disinfection), Sterilization

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