Influence of sublethal injury on the gramnegative bacteria

The aim of this study was to determine the occurrence of sublethal injuries caused to microbial cells by the use of high and low temperatures, EDTA, mixture of organic acids, NaCl solutions and nisin as inhibition factors. The mentioned factors were tested on the strains Escherichia coli DMF7502 and...

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Bibliographic Details
Main Authors Svirakova, E, Svandova, J, Plockova, M. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Technologie Mleka a Tuku)
Format Conference Proceeding
LanguageCzech
Published Liblice-Bysice (Czech Republic) Dum Vedeckych Pracovniku, Akademie Ved 2000
Subjects
AGENTES NOCIVOS
DAMAGE
DANOS
DEGAT
ESCHERICHIA COLI
FACTEUR NUISIBLE
INHIBICION
INHIBITION
INJURIOUS FACTORS
NISIN
NISINA
NISINE
PSEUDOMONAS
RESISTANCE A LA TEMPERATURE
RESISTANCE AUX PRODUITS CHIMIQUES
RESISTANCE TO CHEMICALS
RESISTENCIA A LA TEMPERATURA
RESISTENCIA A PRODUCTOS QUIMICOS
TEMPERATURE RESISTANCE
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Summary:The aim of this study was to determine the occurrence of sublethal injuries caused to microbial cells by the use of high and low temperatures, EDTA, mixture of organic acids, NaCl solutions and nisin as inhibition factors. The mentioned factors were tested on the strains Escherichia coli DMF7502 and Pseudomonas spp. DMF9010. The greatest inhibition was produced by the mixture of organic acids (lactic, acetic and propionic acids) and nisin and by EDTA and nisin. The mixture of organic acids and nisin should be used in food industry in order to eliminate gram-negative bacteria, while the use of EDTA and nisin is not probable.
Bibliography:Q03
2001000883