High-Pressure Inactivation and Sublethal Injury of Pressure-Resistant Escherichia coli Mutants in Fruit Juices
收藏PubMed Central2026-05-16 收录
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The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage.
