High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

Peñas, Elena; Frı́as, Juana; Gómez, Rosario; Vidal-Valverde, Concepción

doi:10.1016/j.foodcont.2009.08.001

Cited by 47 publications

(22 citation statements)

References 17 publications

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“…These results are in accordance with those found in raw cabbage (Peñas, Frias, Gómez, & Vidal-Valverde, 2010) and other Brassica fresh vegetables (Feng-Di, Bao-Ping, Bo, & Bei-Zhong, 2007;Olarte, Sanz, Echávarri, & Ayala, 2009;Vandekinderen et al, 2009).…”

Section: Discussionsupporting

confidence: 90%

“…These results suggest that growth of the autochthonous aerobic mesophilic bacteria and LAB of cabbage, and also of L. plantarum used as a starter, could be influenced by high osmotic pressure. Similar results have been observed previously when white cabbage was fermented using a mixed starter culture of L. plantarum and L. mesenteroides (1:1) at 0.5% and 1.5% NaCl (Peñas et al, 2010).…”

Section: Discussionsupporting

confidence: 89%

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Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

et al. 2010

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 89%

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

et al. 2010

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“…With regard to inactivation effectiveness, many factors can influence the spoilage reduction of various microorganisms, as commented before. Mild conditions (i.e., 100 MPa, <5 min at room temperature can reach only one log reduction or less in L. monocytogenes, total aerobic bacteria, L. plantarum, L. brevis, E. coli, L. innocua, S. cerevisiae, faecal coliforms, and yeast and molds [51,56,65,70,[77][78][79]. Increasing the pressurization conditions (>350 MPa, 5 min and >20 • C), inactivation > 7 log reduction can be achieved for certain microorganisms [40,41,53,54,61,76].…”

Section: Effects On Microorganisms and Virusesmentioning

confidence: 99%

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

2017

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Abstract:The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes . . . ), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes and mechanisms on microorganisms are reviewed. Studies have revealed that HPP treatment is capable of destroying most microorganisms, depending on the application conditions (amplitude of the pressure, duration time, temperature, and the mode of application), the properties of the fresh and processed fruit/vegetables (pH, nutrient composition, water activity, maturity stage), and the type of microorganisms or viruses.

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“…The prevention of biogenic amine formation in food has, therefore, been achieved using temperature control, using high-quality raw material, good manufacturing practices, the use of nonamine forming (amine-negative), amine oxidizing starter cultures for fermentation or the use of enzymes to oxidize amines (Dapkevicius et al 2000), the use of microbial modelling to assess favorable conditions to delay biogenic amine formation (Emborg and Dalgaard 2008), packaging techniques (Mohan et al 2009), high hydrostatic pressure (Penas et al 2010), irradiation (Kim et al 2005;Min et al 2007a;Min et al 2007b), and food additives (Mah and Hwang 2009). …”

Section: Control Of Biogenic Aminesmentioning

confidence: 99%

Biogenic amines in meat and meat products and its public health significance: a review

et al. 2015

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Biogenic amines are anti-nutritional nitrogenous bases formed by the action of microbial decarboxylases on free amino acids. They are found widely in varying concentrations in meat and meat products. Public health significance lies in their toxic effects associated with high levels in meat and meat products. Owing to their consistent presence with microbial spoilage they are utilized as quality indicator in terms of spoilage/ freshness of meat and meat products. The reason for the formation of these amines is multi-factorial however the poor quality meat is the most important one, contributing substrate for microbial decarboxylases. Their presence can be analytically determined in the food stuffs by employing various techniques. The key to control biogenic amines is the good manufacturing practices. Many new technologies have also been emerged to reduce the levels of these amines to permissible limits.

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High hydrostatic pressure can improve the microbial quality of sauerkraut during storage

Cited by 47 publications

References 17 publications

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

Biogenic amines in meat and meat products and its public health significance: a review

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