Reaction of B. cereus bacteria and peroxidase enzymes under pressures >400 MPa.
It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of approximately 400 MPa in fruit and vegetable products among others. The aim of the present work is to have knowledge about their behavior when using pressures >400 MPa without other combined treatments. The results showed that B. cereus was not inactivated at pressures of 1000 MPa for 15 min at 20 degrees C. In peroxidase enzymes the results remained similar and the pressure of 1000 MPa for 30 min was not enough to inactivate them. The apple cell structure at these high-pressure levels revealed that it changed and the cells were less cemented. The treated apple presented a translucent aspect, and some fluids migrated from the inside to the outside of the cell.
Préstamo
G
G
Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. lupep@if.csic.es
Arabas
J
J
Fonberg-Broczek
M
M
Arroyo
G
G
D001409:Bacillus cereus / Q000302:isolation & purification*; D005516:Food Microbiology; D005524:Food Technology; D006874:Hydrostatic Pressure; D009195:Peroxidase / Q000302:isolation & purification*; D019685:Rosales / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors
D009195:Peroxidase