Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state
Authors
Keywords
High pressure carbon dioxide, Acid, High pressure, Viable but non-culturable, E. coli, O157:H7
Journal
FOOD RESEARCH INTERNATIONAL
Volume 151, Issue -, Pages 110895
Publisher
Elsevier BV
Online
2021-12-16
DOI
10.1016/j.foodres.2021.110895
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- 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
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started