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Effect of skimmed milk and its fractions on the inactivation ofEscherichia coliK12 by high hydrostatic pressure treatment

Authors
Journal
International Journal of Food Microbiology
0168-1605
Publisher
Elsevier
Publication Date
Volume
124
Issue
1
Identifiers
DOI: 10.1016/j.ijfoodmicro.2008.01.016
Keywords
  • High Pressure
  • Escherichia Coli
  • Protective Effect
  • Skimmed Milk
  • Solid Portion
Disciplines
  • Biology

Abstract

Abstract We investigated the effects of skimmed milk and its protein fractions (casein, whey, globulin, and albumin) on the injury and inactivation of Escherichia coli K-12 by high hydrostatic pressure (HHP) treatment. The protective effect of skimmed milk on HHP-mediated inactivation and injury of E. coli increased with increases in the skimmed milk concentration. However, protein fractions derived from skimmed milk did not exhibit this protective effect. Microscopy analysis by DAPI/PI staining indicated that some cells were localized in the solid portion of skimmed milk, and some of these cells were alive. The coagulated fraction derived from the autoclaved whey fraction also showed a significant protective effect. We speculate that the solid portion in skimmed milk could provide the protective effect to bacterial cells.

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