References
- Patterson MF, Linton M, Doona CJ. Chapter 1. Introduction to high pressure processing of foods. In: Margaret F, editor. High pressure processing of foods. IFT Press; 2008. p. 1–14.
- Nomura K, Iwahashi H. Pressure-regulated fermentation: a revolutionary approach that utilizes hydrostatic pressure. Rev Agri Sci. 2014;2:1–10. doi: 10.7831/ras.2.1
- Krebbers B, Matser AM, Koets M, et al. Quality and storage-stability of high-pressure preserved green beans. J Food Eng. 2002;54:27–33. doi: 10.1016/S0260-8774(01)00182-0
- Feyaerts J, Rogiers G, Corthouts J, et al. Thiol-reactive natural antimicrobials and high pressure treatment synergistically enhance bacterial inactivation. Innovative Food Sci Emerging Technol. 2015;27:26–34. doi: 10.1016/j.ifset.2014.12.005
- Hasegawa T, Hayashi M, Nomura K, et al. High-throughput method for a kinetics analysis of the high-pressure inactivation of microorganisms using microplates. J Biosci Bioeng. 2012;113:788–791. doi: 10.1016/j.jbiosc.2012.02.001
- Nanba M, Nomura K, Nasuhara Y, et al. Importance of cell damage causing growth delay for high pressure inactivation of Saccharomyces cerevisiae. High Pressure Res. 2013;33:299–307. doi: 10.1080/08957959.2013.781596
- Shigematsu T, Nasuhara Y, Nagai G, et al. Isolation and characterization of barosensitive mutants of Saccharomyces cerevisiae obtained by UV mutagenesis. J Food Sci. 2010;75:M509–M514. doi: 10.1111/j.1750-3841.2010.01789.x
- Abe F, Minegishi H. Global screening of genes essential for growth in high-pressure and cold environments:searching for basic adaptive strategies using a yeast deletion library. Genetics. 2008;178:851–872. doi: 10.1534/genetics.107.083063
- Takano M, Tsuchido T. Availability of growth delay analysis for the evaluation of total injury of stressed bacterial populations. J Fermentation Technol. 1982;60:189–198.
- 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
- Gayán E, Torres JA, Paredes-Sabja D. Hurdle approach to increase the microbial inactivation by high pressure processing: effect of essential oils. Food Eng Rev. 2012;4:141–148. doi: 10.1007/s12393-012-9055-y
- Delaquis P, Mazza G. Antimicrobial properties of isothiocyanates in food preservation. Food Technol. 1995: 73–84.
- Ooi LS, Li Y, Kam SL, et al. Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb cinnamomum cassia blume. Am J Chin Med (Gard City N Y). 2006;34:511–522. doi: 10.1142/S0192415X06004041
- Uden NV, Abranches P, Silva CC. Temperature functions of thermal death in yeasts and their relation to the maximum temperature for growth. Arch Microbiol. 1968;61:381–393.
- Hammes W, Schleifer KH, Kandler O. Mode of action of glycine on the biosynthesis of peptidoglycan. J Bacteriol. 1973;116:1029–1053.
- Minami M, Ando T, Hashikawa S, et al. Effect of glycine on helicobacter pylori in vitro. Antimicrob Agents Chemother. 2004;48:3782–3788. doi: 10.1128/AAC.48.10.3782-3788.2004
- Friedman M, Henika PR, Mandrell RE. Antibacterial activities of phenolic benzaldehydes and benzoic acids against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J Food Prot. 2003;66:1811–1821. doi: 10.4315/0362-028X-66.10.1811
- Eklund T. The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels. J Appl Bacteriol. 1983;54:383–389. doi: 10.1111/j.1365-2672.1983.tb02632.x
- Matsuda T, Yano T, Maruyama A, et al. Antimicrobial activities of organic acids determined by minimum inhibitory concentrations at different pH ranged from 4.0 to 7.0. Nippon Shokuhin Kogyo Gakkaishi. 1994;41:687–701. doi: 10.3136/nskkk1962.41.687