A5101418042- Microbial Inactivation Methods
- Bacillus and Francisella bacterial research
- Listeria monocytogenes in Food Safety
- Bacteriophages and microbial interactions
- Magnetic and Electromagnetic Effects
- Bacterial Genetics and Biotechnology
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Pomegranate: compositions and health benefits
- Polysaccharides and Plant Cell Walls
- Mineral Processing and Grinding
- Environmental and Agricultural Sciences
- Environmental Changes in China
- Biotin and Related Studies
- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Polysaccharides Composition and Applications
- Metallurgical Processes and Thermodynamics
- Escherichia coli research studies
- Clay minerals and soil interactions
- Enzyme Structure and Function
- Microbial bioremediation and biosurfactants
- Coffee research and impacts
- Tea Polyphenols and Effects
- Insect and Arachnid Ecology and Behavior
China Agricultural University
2015-2025
Ministry of Agriculture and Rural Affairs
2011-2025
Hebrew University of Jerusalem
2022
Beijing Academy of Food Sciences
2021
University of Science and Technology Beijing
2018
UConn Health
2016-2017
Nanjing Institute of Vegetable Science
2016
The inactivation of polyphenol oxidase and pectin methylesterase in peach juice was investigated after high hydrostatic pressure processing at 400–600 MPa 25°C for 5–25 min, respectively. At 400 MPa, were activated by 7.3 2.6%. 500 600 inactivated significantly with increasing the time, kinetics fitted first order model. Moreover, some physio-chemical properties studied. results revealed that treatment preserved more L-ascorbic acid maintained color sensory quality better than thermal treatment.
The objective of this study was to investigate the inactivation mechanism Bacillus subtilis spores by high pressure CO2 (HPCD) processing. B. were subjected heat at 0.1 MPa or HPCD 6.5-20 MPa, and 64-86°C for 0-120 min. germination, permeability inner membrane (IM) cortex, release pyridine-2, 6-dicarboxylic acid (DPA), changes in morphological internal structures investigated. HPCD-treated did not lose resistance their DPA lower than inactivation, suggesting that germinate during HPCD. flow...
rRNAs of dormant spores Bacillus subtilis were >95% degraded during extended incubation at 50°C, as reported previously (E. Segev, Y. Smith, and S. Ben-Yehuda, Cell 148:139-114, 2012, doi:http://dx.doi.org/10.1016/j.cell.2011.11.059), this was also true megaterium Incubation these two species for ∼20 h 75 to 80°C resulted in the degradation all or great majority 23S 16S rRNAs, although rRNA slower than nonenzymatic hydrolysis purified temperatures. This high temperature generated almost...
The inactivation effects of high pressure CO2 + nisin (simultaneous treatment HPCD and nisin, nisin), HPCD→nisin (HPCD was followed by nisin→HPCD (nisin HPCD) treatments on Bacillus subtilis spores in aqueous solutions were compared. treated at 6.5 or 20 MPa, 84-86°C 0-30 min, the concentration 0.02%. Treated examined for viability, permeability inner membrane (IM) using flow cytometry method pyridine-2, 6-dicarboxylic acid (DPA) release, structural damage transmission electron microscopy. A...
Abstract In this study, composite pear juice was processed by ultra‐high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six temperatures (4, 20, 30, 40, 60, 80°C), then microorganism physicochemical nutritional properties of the samples were investigated. The counts total aerobic bacteria (TAB) yeasts molds (Y&M) reduced 0.89–4.72 log10 CFU/ml 0.40–3.03 after processing, respectively. There no significant change on soluble solid color, but...
The viable but non-culturable (VBNC) state, in which bacteria fail to grow on routine culture media are actually alive, has been widely recognized as a strategy adopted by cope with stressful environments. However, little is known regarding the molecular mechanism of VBNC formation. Here, we aimed elucidate specific roles cell division regulatory proteins and growth rate during Escherichia coli O157:H7 We have previously found that expression dicC reduced 20.08-fold E. compared non-VBNC...
As a non-thermal technology, high hydrostatic pressure (HHP) has been widely investigated for inactivating microorganisms in food. Few studies have presented on the pressurization/depressurization rate and mode of microbial inactivation. In this study, effect pressurization Escherichia coli Staphylococcus aureus cell damage during HHP treatment was investigated. The results showed that fast + linear (FL) best bactericidal E. S. aureus, followed by stepwise (FS) slow (SS) treatments. FL...
The <italic>Leuconostoc citreum</italic> SJ-57 strain isolated from the sweet potato starch production showed great potential as a microbiological flocculant, but its underlying flocculation mechanisms are yet unknown. In this study, infrared spectroscopy and thermodynamic analysis were performed to elucidate short-range long-range interactions between <italic>Leuc. granules, revealing that bacteria cells bond granules via metal-bridging ionic bonds. A high repulsive energy barrier of ~8 ×...