Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH
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- 作者：Alexandros Ch. Stratakosa ; Mark Lintonb ; Girum Tadesse Tessemac ; Taran Skjerdalc ; Margaret F. Pattersonb ; Anastasios Koidisa ; t.koidis@qub.ac.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Protective culture ; Weissella viridescens ; Listeria monocytogenes ; High pressure ; Temperature ; pH
- 刊名：Food Control
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：6-12
- 全文大小：556 K
文摘
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HPP significantly reduced the counts of Listeria monocytogenes.
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Low pH increased HPP inactivation efficiency against L. monocytogenes.
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Weissella viridescens showed an inhibitory effect against L. monocytogenes.
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HPP and W. viridescens showed synergistic action against L. monocytogenes.