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- W2388008023 abstract "The objective of this study was to evaluate the cooperate effect between high pressure and nisin content in inactivating pressure-resistant bacteria of cooked meat products.Typical spoilage pressure-resistant bacteria Weissella viridescens and Leuconostoc mesenteroides were treated with addition of 1~500μg/mL Nisin and also subjected to treatment at a range of high pressure from 100 to 600MPa(5min,20°C).Standard culture methods were used to detecting the number of survivals.Results showed that,with the growing addition of nisin,numbers of the two bacteria were falling rapidly.When nisin content was up to 200μg/mL,these inactivate effect went to maximum.Significant reduction in bacteria numbers was found at high pressure treated at 400MPa and 300MPa for W.viridescens and L.mesenteroides,respectively.However,when high pressure treated with 200μg/mL Nisin,the pressure level fallen to 100MPa both for these two bacteria.High pressure treated at 500MPa for 5min at 20°C,with 200μg/mL Nisin content,could inactivate W.viridescens counts by 9lg(cfu/mL).It provided evidence that there surely exist combined effect between high pressure and nisin when used for delaying bacteria grows.Nisin addition can effectively lower the pressure level used during industrial decontamination processes." @default.
- W2388008023 created "2016-06-24" @default.
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- W2388008023 date "2012-01-01" @default.
- W2388008023 modified "2023-09-26" @default.
- W2388008023 title "Combined effect of ultra high pressure and Nisin on inactivation of spoilage pressure-resistant bacteria isolated from smoked cooked ham" @default.
- W2388008023 hasPublicationYear "2012" @default.
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