High pressure treatment for Nozawana-zuke (salted vegetables) preservation

Kuribayashi, Takashi; Ohsawa, K.; Takanami, Shuichi; Kurokouchi, Kunio

doi:10.1016/s0921-0423(06)80067-5

Cited by 4 publications

(1 citation statement)

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“…microorganisms caused by HHP treatment are very different. Kuribayashi et al (1996) reported that microorganisms in Nozawana-zuke (a fermented vegetable from Japan) were obviously killed at pressure level between 300 MPa and 400 MPa for 10 min holding time, so that shelf life was extended without affecting the texture, color and flavorat the same time. By reducing quantity of Lactobacillus plantarum by 6 log units at 400 MPa for 10 min, the Kimchi samples can be stored for 4 weeks at 20 °C.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea

Li¹,

Zhao²,

Chen³

et al. 2012

JFR

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In this study, Pickled Cowpea, a typical lactic acid fermented vegetable in Sichuan, China, was used as samples to study both species and inactivation of baroduric bacteria isolated by HHP treatment under different pressure levels and different pressure holding time. 16S rDNA gene sequence, amplified using genomic DNA of 4 baroduric bacteria from Pickled Cowpea as templates, were sequenced and then were identified based on the sequence similarity and homology analysis, as B. licheniformis, B. subtilis, B. sonorensis and B. pumilus. The pressure resistance of the 4 strains are compared under pressure from 300 to 500 MPa with holding time from 3 to 25 min. B. pumilus which has higher pressure resistance can be selected as indicator bacteria for applying HHP treatment to Pickle production.

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Section: Introductionmentioning

confidence: 99%