High pressure inactivation of Enterococcus faecium - modelling and verification

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F09%3A00000063" target="_blank" >RIV/00027022:_____/09:00000063 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00179906:_____/09:00201524 RIV/75010330:_____/09:00008636

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

High pressure inactivation of Enterococcus faecium - modelling and verification

Popis výsledku v původním jazyce

High-pressure inactivation data were obtained for model working suspensions of Enterococcus faecium in saline solutions in pH range from 5.5 to 6.8, at water activity 0.99 (corresponding to the saline solution). The data were predicted for the pressure range of 450 MPa to 550 MPa, at the initial model suspension temperature 6-7 °C prior to pressurising. The results indicate that E.faecium is a highly resistant organism under physiological pH values. With decreasing the substrate pH, the tolerance to theinactivation effects of high pressure decreased. The high-pressure inactivation proved ineffective for the above organism in the range of physiological pH values. The values for high-pressure inactivation model were specified and the calculated parameters of high-pressure inactivation were compared to the experimental data for the working suspensions of E.faecium in cow and human milks.

Název v anglickém jazyce

High pressure inactivation of Enterococcus faecium - modelling and verification

Popis výsledku anglicky

High-pressure inactivation data were obtained for model working suspensions of Enterococcus faecium in saline solutions in pH range from 5.5 to 6.8, at water activity 0.99 (corresponding to the saline solution). The data were predicted for the pressure range of 450 MPa to 550 MPa, at the initial model suspension temperature 6-7 °C prior to pressurising. The results indicate that E.faecium is a highly resistant organism under physiological pH values. With decreasing the substrate pH, the tolerance to theinactivation effects of high pressure decreased. The high-pressure inactivation proved ineffective for the above organism in the range of physiological pH values. The values for high-pressure inactivation model were specified and the calculated parameters of high-pressure inactivation were compared to the experimental data for the working suspensions of E.faecium in cow and human milks.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1B44040" target="_blank" >1B44040: Modelování a experimentální výzkum termoinaktivace, baroinaktivace a růstu vybraných mikroorganismů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

000266724700009

EID výsledku v databázi Scopus

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