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Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea

Author

Listed:
  • Li, Xuemei
  • Zhao, Dong
  • Chen, Anjun
  • Lin, Tiantian
  • Pu, Biao

Abstract

In this study, Pickled Cowpea, a typical lactic acid fermented vegetable in Sichuan, China, was used as samples to study both species and inactivation of baroduric bacteria isolated by HHP treatment under different pressure levels and different pressure holding time. 16S rDNA gene sequence, amplified using genomic DNA of 4 baroduric bacteria from Pickled Cowpea as templates, were sequenced and then were identified based on the sequence similarity and homology analysis, as B. licheniformis, B. subtilis, B. sonorensis and B. pumilus. The pressure resistance of the 4 strains are compared under pressure from 300 to 500 MPa with holding time from 3 to 25 min. B. pumilus which has higher pressure resistance can be selected as indicator bacteria for applying HHP treatment to Pickle production.

Suggested Citation

  • Li, Xuemei & Zhao, Dong & Chen, Anjun & Lin, Tiantian & Pu, Biao, 2012. "Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea," Journal of Food Research, Canadian Center of Science and Education, vol. 1(3).
    • Handle: RePEc:ags:aesjfr:404998
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