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J-GLOBAL ID：201702228797897587   Reference number：17A0740455

Injury and recovery of Escherichia coli ATCC25922 cells treated by high hydrostatic pressure at 400-600 MPa

高静水圧400-600 MPaで処理した大腸菌ATCC25922細胞の損傷および回収

Author (4)： Kimura Keitarou (Food Research Institute, National Agriculture and Food Research Organization (NFRI-NARO), 2-1-12 Kannodai, Tsukuba, Ibaraki 305-8642, Japan) ,  Morimatsu Kazuya (Food Research Institute, National Agriculture and Food Research Organization (NFRI-NARO), 2-1-12 Kannodai, Tsukuba, Ibaraki 305-8642, Japan) ,  Inaoka Takashi (Food Research Institute, National Agriculture and Food Research Organization (NFRI-NARO), 2-1-12 Kannodai, Tsukuba, Ibaraki 305-8642, Japan) ,  Yamamoto Kazutaka (Food Research Institute, National Agriculture and Food Research Organization (NFRI-NARO), 2-1-12 Kannodai, Tsukuba, Ibaraki 305-8642, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 123  Issue： 6  Page： 698-706  Publication year： Jun. 2017 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： Escherichia coli ,...
Semi thesaurus term： high hydrostatic pressure ,...

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Author keywords (5)： Key words High hydrostatic pressure ,  Escherichia coli ,  Flow cytometer ,  Injury and recovery ,  Pyruvate

JST classification (2)： Influence on microorganisms  (EE04020O) ,  Microorganism physiology in general  (EG03051L)

Substance index (1)： Pyruvic Acid

Reference (42)：

• Knorr, D.: Novel approaches in food-processing technology: new technologies for preserving foods and modifying function, Curr. Opin. Biotechnol., 10, 486-491 (1999).
• Manas, P. and Mackey, B. M.: Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death, Appl. Environ. Microbiol., 70, 1545-1554 (2004).
• Demazeau, G. and Rivalain, N.: The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods: HHP process for pathogen reduction, J. Appl. Microbiol., 110, 1359-1369 (2011).
• Bull, M. K., Hayman, M. M., Stewart, C. M., Szabo, E. A., and Knabel, S. J.: Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milk, Int. J. Food. Microbiol., 101, 53-61 (2005).
• Balasubramaniam, V., Barbosa-Cánvas, G. V. and Lelieveld, H. L. (Eds.): High pressure processing of food. Springer, Berlin, Heidelberg (2016).

Terms in the title (5)： 高静水圧 ,  MPA ,  大腸菌 ,  細胞 ,  損傷