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ZHANG Jing, ZHAO Feng, HU Xiao-Song, LIAO Xiao-Jun. Stress Response of Food Microorganisms under High Hydrostatic Pressure[J]. Chinese Journal of High Pressure Physics, 2012, 26(3): 343-350. doi: 10.11858/gywlxb.2012.03.016
Citation: ZHANG Jing, ZHAO Feng, HU Xiao-Song, LIAO Xiao-Jun. Stress Response of Food Microorganisms under High Hydrostatic Pressure[J]. Chinese Journal of High Pressure Physics, 2012, 26(3): 343-350. doi: 10.11858/gywlxb.2012.03.016

Stress Response of Food Microorganisms under High Hydrostatic Pressure

doi: 10.11858/gywlxb.2012.03.016
  • Received Date: 04 Mar 2011
  • Rev Recd Date: 13 Jul 2011
  • Publish Date: 15 Jun 2012
  • As a novel non-thermal food processing technology, high hydrostatic pressure (HHP) is showing broad application in food industry. Compared to traditional technologies, this technology exhibits significant advantages in the retention of food quality, inactivation of microorganisms and enzymes. In this review, based on the comprehensive analysis, regulation of sub-lethal cells' membrane, genetic and structural components, metabolism under HHP treatment and a majority of sub-lethal food microorganisms general responses when exposed to some stresses are reviewed, and the stress response of sub-lethal food microorganisms exposed to HHP is discussed in this paper.

     

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