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|Title:||ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID AND ULTRASOUND FOR SANITISATION AND ITS ANTIMICROBIAL MECHANISM||Authors:||ZHAO LIN||Keywords:||Electrolysed water, levulinic acid, ultrasound, organic food, sanitisation, antimicrobial||Issue Date:||24-Jul-2017||Citation:||ZHAO LIN (2017-07-24). ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID AND ULTRASOUND FOR SANITISATION AND ITS ANTIMICROBIAL MECHANISM. ScholarBank@NUS Repository.||Abstract:||The potential of low concentration electrolysed water combined with other chemical (levulinic acid) or physical (ultrasound) methods as a novel sanitising technology meeting organic food requirements was evaluated in this study, by examining its antimicrobial effect against common Gram-negative and Gram-positive bacteria in vitro and on fresh cherry surface. The antimicrobial mechanisms of acidic electrolysed water, 3% levulinic acid and their combination was elucidated by using epifluorescence microscopy, atomic force microscopy, and Bradford method. Results demonstrated that the three sanitising treatments could all change membrane permeability and thus damaging the cell membranes, leading to the leakage of intracellular components. When neutralised electrolysed water was combined with ultrasound, it could exhibit an excellent bactericidal ability as well as bacterial removal efficiency from stainless steel coupons, simulating food contact surfaces. Therefore, combining low concentration electrolysed water with other methods could be applied as a desirable organic food processing intervention for food industry.||URI:||http://scholarbank.nus.edu.sg/handle/10635/138670|
|Appears in Collections:||Master's Theses (Open)|
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