Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state

High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms

(2021) Peiqing Yang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure

(2021) Dong Yang et al.   Innovative Food Science & Emerging Technologies

The mitochondria-targeted derivative of the classical uncoupler of oxidative phosphorylation carbonyl cyanide m-chlorophenylhydrazone is an effective mitochondrial recoupler

(2020) Iliuza R. Iaubasarova et al.   PLoS One

Characteristics of viable-but-nonculturable Vibrio parahaemolyticus induced by nutrient-deficiency at cold temperature

(2019) Jae-Hyun Yoon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Population and single cell metabolic activity of UV-induced VBNC bacteria determined by CTC-FCM and D2O-labeled Raman spectroscopy

(2019) Lizheng Guo et al.   ENVIRONMENT INTERNATIONAL

Induction, detection, formation, and resuscitation of viable but non‐culturable state microorganisms

(2019) Kai Dong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Association of Cell Division Regulated by DicC With the Formation of Viable but Non-culturable Escherichia coli O157:H7

(2019) Hanxu Pan et al.   Frontiers in Microbiology

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

(2017) Keitarou Kimura et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide

(2016) Lara Manzocco et al.   JOURNAL OF SUPERCRITICAL FLUIDS

New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO 2

(2016) Feng Zhao et al.   mBio

Effect of High-pressure CO2Processing on Bacterial Spores

(2015) Lei Rao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

UV Disinfection Induces a Vbnc State in Escherichia coli and Pseudomonas aeruginosa

(2015) Shenghua Zhang et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Acid Resistance Contributes to the High-Pressure Carbon Dioxide Resistance of Escherichia coli K-12

(2014) Soichi Furukawa et al.   CURRENT MICROBIOLOGY

Effect of pulsed light on structural and physiological properties ofListeria innocuaandEscherichia coli

(2013) B. Kramer et al.   JOURNAL OF APPLIED MICROBIOLOGY

Induction of Viable but Nonculturable Escherichia coli O157:H7 by High Pressure CO2 and Its Characteristics

(2013) Feng Zhao et al.   PLoS One

Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods

(2012) Sencer Buzrul   International Journal of Food Engineering

Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

(2010) M.T. Valverde et al.   JOURNAL OF FOOD ENGINEERING

Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide

(2008) Linyan Zhou et al.   FOOD CHEMISTRY

Morphological plasticity as a bacterial survival strategy

(2007) Sheryl S. Justice et al.   NATURE REVIEWS MICROBIOLOGY