Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea

Xuemei Li, Dong Zhao, Anjun Chen, Tiantian Lin and Biao Pu

Journal of Food Research, 2012, vol. 1, issue 3

Abstract: In this study, Pickled Cowpea, a typical lactic acid fermented vegetable in Sichuan, China, was used as samples to study both species and inactivation of baroduric bacteria isolated by HHP treatment under different pressure levels and different pressure holding time. 16S rDNA gene sequence, amplified using genomic DNA of 4 baroduric bacteria from Pickled Cowpea as templates, were sequenced and then were identified based on the sequence similarity and homology analysis, as B. licheniformis, B. subtilis, B. sonorensis and B. pumilus. The pressure resistance of the 4 strains are compared under pressure from 300 to 500 MPa with holding time from 3 to 25 min. B. pumilus which has higher pressure resistance can be selected as indicator bacteria for applying HHP treatment to Pickle production.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2012
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/404998/files/16419-56370-1-PB.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:404998

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().