Effect of plating and incubation conditions on the detection of lactic acid bacteria after high hydrostatic pressure treatment

References

• Barba FJ, Terefe NS, Buckow R, et al. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Res Int. 2015;77:725–742. doi: 10.1016/j.foodres.2015.05.015
   Web of Science ®Google Scholar
• Yamamoto K. Food processing by high hydrostatic pressure. Biosci Biotechnol Biochem. 2017;81:672–679. doi: 10.1080/09168451.2017.1281723
   PubMed Web of Science ®Google Scholar
• Kimura K, Ida M, Yosida Y, et al. Comparison of keeping quality between pressure-processed jam and heat-processed jam: changes in flavor components, hue, and nutrients during storage. Biosci Biotechnol Biochem. 1994;58:1386–1391. doi: 10.1271/bbb.58.1386
   PubMed Web of Science ®Google Scholar
• Patras A, Brunton NP, Da Pieve S, et al. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and color of strawberry and blackberry purees. Innov Food Sci Emerg Technol. 2009;10:308–313. doi: 10.1016/j.ifset.2008.12.004
   Web of Science ®Google Scholar
• Patterson MF, Quinn M, Simpson R, et al. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J Food Prot. 1995;58:524–529. doi: 10.4315/0362-028X-58.5.524
   PubMed Web of Science ®Google Scholar
• Koo J, Jahncke ML, Reno PW, et al. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in phosphate-buffered saline and in inoculated whole oyster by high-pressure processing. J Food Prot. 2006;69:596–601. doi: 10.4315/0362-028X-69.3.596
   PubMed Web of Science ®Google Scholar
• Chen H, Hoover DG. Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669. Int J Food Microbiol. 2003;87:161–171. doi: 10.1016/S0168-1605(03)00064-3
   PubMed Web of Science ®Google Scholar
• Korkeala H, Lindroth S. Differences in microbial growth in the surface layer and at the centre of vacuum-packed cooked ring sausage. Int J Food Microbiol. 1987;4:105–110. doi: 10.1016/0168-1605(87)90016-X
   Web of Science ®Google Scholar
• Chenoll E, Macian MC, Elizaquivel P, et al. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods. J Appl Microbiol. 2007;102:498–508. doi: 10.1111/j.1365-2672.2006.03081.x
   PubMed Web of Science ®Google Scholar
• Hamasaki Y, Ayaki M, Fuchu H, et al. Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Appl Environ Microbiol. 2003;69:3668–3671. doi: 10.1128/AEM.69.6.3668-3671.2003
   PubMed Web of Science ®Google Scholar
• Kalshne DL, Womer R, Mattana A, et al. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”. Braz J Microbiol. 2015;46:173–181. doi: 10.1590/S1517-838246120130019
   PubMed Web of Science ®Google Scholar
• Ray B. Methods to detect stressed microorganisms. J Food Prot. 1979;42:346–355. doi: 10.4315/0362-028X-42.4.346
   PubMed Web of Science ®Google Scholar
• Bozoğlu F, Alpas H, Kaletunç G. Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage. FEMS Immunol Med Microbiol. 2004;40:243–247. doi: 10.1016/S0928-8244(04)00002-1
   PubMed Web of Science ®Google Scholar
• Bull MK, Hayman MM, Stewart CM, et al. Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milk. Int J Food Microbiol. 2005;101:53–61. doi: 10.1016/j.ijfoodmicro.2004.10.045
   PubMed Web of Science ®Google Scholar
• Koseki S, Yamamoto K. Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure. Int J Food Microbiol. 2006;110:108–111. doi: 10.1016/j.ijfoodmicro.2006.01.039
   PubMed Web of Science ®Google Scholar
• Koseki S, Mizuno Y, Yamamoto K. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk. Food Microbiol. 2008;25:288–293. doi: 10.1016/j.fm.2007.10.009
   PubMed Web of Science ®Google Scholar
• Kimura K, Inaoka T, Morimatsu K, et al. Injury and recovery of Escherichia coli ATCC25922 cells treated by high hydrostatic pressure at 400-600 MPa. J Biosci Bioeng. 2017;123:698–706. doi: 10.1016/j.jbiosc.2017.01.007
   PubMed Web of Science ®Google Scholar
• Conway PL, Gorbach SL, Goldin BR. Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells. J Dairy Sci. 1987;70:1–12. doi: 10.3168/jds.S0022-0302(87)79974-3
   PubMed Web of Science ®Google Scholar
• Tahiri I, Makhlouf J, Paquin P, et al. Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Res Int. 2006;39:98–105. doi: 10.1016/j.foodres.2005.06.005
   Web of Science ®Google Scholar
• Mackey BM, Boogard E, Hayes CM, et al. Recovery of heat-injured Listeria monocytogenes. Int J Food Microbiol. 1994;22:227–237. doi: 10.1016/0168-1605(94)90174-0
   PubMed Web of Science ®Google Scholar
• Stephens PJ, Druggan P, Nebe-von Caron G. Stressed Salmonella are exposed to reactive oxygen species from two independent sources during recovery in conventional culture media. Int J Food Microbiol. 2000;60:269–285. doi: 10.1016/S0168-1605(00)00345-7
   PubMed Web of Science ®Google Scholar
• Baccus-Taylor GSH, Falloon OC, Henry N. Pressure resistance of cold-shocked Escherichia coli O157:H7 in ground beef, beef gravy and peptone water. J Appl Microbiol. 2015;118:1521–1529. doi: 10.1111/jam.12794
   PubMed Web of Science ®Google Scholar
• Slongo AP, Rosenthal A, Camargo LMQ, et al. Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. LWT. 2009;42:303–306. doi: 10.1016/j.lwt.2008.06.010
   Web of Science ®Google Scholar
• Li L, Feng L, Yi J, et al. High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage. Int J Food Microbiol. 2010;142:180–184. doi: 10.1016/j.ijfoodmicro.2010.06.020
   PubMed Web of Science ®Google Scholar
• Evans JB, Ninen Jr CF. Nutrition of the heterofermentative lactobacilli that cause greening of cured meat products. J Bacteriol. 1951;62:599–603.
   PubMed Web of Science ®Google Scholar
• de Man JC, Rogosa M, Sharpe M. A medium for the cultivation of Lactobacilli. J Appl Bacteriol. 1960;23:130–135. doi: 10.1111/j.1365-2672.1960.tb00188.x
   Google Scholar
• Reuter G. Elective and selective media for lactic acid bacteria. Int J Food Microbiol. 1985;2:55–68. doi: 10.1016/0168-1605(85)90057-1
   Web of Science ®Google Scholar
• Yamamoto K, Kimura K, Inaoka T, et al. Injury and recovery in bacterial inactivation induced by high hydrostatic pressure. Nippon Shokuhin Kagaku Kogaku Kaishi. 2018;65:154–162. (Text in Japanese; Abstract and Captions in English). doi: 10.3136/nskkk.65.154
   Web of Science ®Google Scholar
• Ludwig H, Schreck C. The inactivation of vegetative bacteria by pressure. In Heremans K, editor. High pressure research in the Biosciences and Biotechnology. Leuven: Leuven University Press; 1997. p. 221–224.
   Google Scholar