The kinetic evaluation of the use of high hydrostatic pressure to destroy Lactobacillus plantarum and Lactobacillus brevis

Mallidis, C; Galiatsatou, P; Taoukis, PS; Tassou, C

dc.contributor.author	Mallidis, C	en
dc.contributor.author	Galiatsatou, P	en
dc.contributor.author	Taoukis, PS	en
dc.contributor.author	Tassou, C	en
dc.date.accessioned	2014-03-01T01:19:36Z
dc.date.available	2014-03-01T01:19:36Z
dc.date.issued	2003	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15609
dc.subject	Inactivation by HP	en
dc.subject	Lactic acid bacteria	en
dc.subject	Traditional Greek salads	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	High pressure inactivation	en
dc.subject.other	Bacteriology	en
dc.subject.other	High pressure effects	en
dc.subject.other	pH effects	en
dc.subject.other	Suspensions (fluids)	en
dc.subject.other	Yeast	en
dc.subject.other	Hydrostatic pressure	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Lactobacillus brevis	en
dc.subject.other	Lactobacillus plantarum	en
dc.title	The kinetic evaluation of the use of high hydrostatic pressure to destroy Lactobacillus plantarum and Lactobacillus brevis	en
heal.type	journalArticle	en
heal.identifier.primary	10.1046/j.1365-2621.2003.00692.x	en
heal.identifier.secondary	http://dx.doi.org/10.1046/j.1365-2621.2003.00692.x	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	The kinetics (D and z(p) values) of the high-pressure destruction of Lactobacillus plantarum and Lactobacillus brevis, isolated from traditional Greek salads, were determined. These two strains exhibited the highest pressure resistance of all bacteria and yeasts isolated from these products. Model suspensions of phosphate buffer (pH 7.0) or citrate buffer (pH 4.2) were used for high-pressure inactivation. The D values ranged from 11 to 1160 s in a neutral environment and a pressure range of 530-400 MPa, and from 1.5 to 560 s in an acidic environment with a pressure range of 530-270 MPa. A significant reduction in the pressure resistance was observed by lowering the pH of the suspension medium, especially as the pressure became greater. The effect of pressure change on D values was pH dependent. Values of z(p) of 70 and 80 MPa for L. plantarum and 71 and 100 MPa for L. brevis were obtained in neutral and acidic environments, respectively.	en
heal.publisher	BLACKWELL PUBLISHING LTD	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1046/j.1365-2621.2003.00692.x	en
dc.identifier.isi	ISI:000183522600010	en
dc.identifier.volume	38	en
dc.identifier.issue	5	en
dc.identifier.spage	579	en
dc.identifier.epage	585	en