Please use this identifier to cite or link to this item:
Title: Effect of guava extracts on heat resistance of Salmonella Typhimurium
Authors: Lim, S.-W.
Kim, S.-W.
Lee, S.-C.
Yuk, H.-G. 
Keywords: guava extract
heat resistance
organic solvent
phenolic compound
Salmonella Typhimurium
Issue Date: 2013
Citation: Lim, S.-W., Kim, S.-W., Lee, S.-C., Yuk, H.-G. (2013). Effect of guava extracts on heat resistance of Salmonella Typhimurium. Food Science and Biotechnology 22 (6) : 1779-1782. ScholarBank@NUS Repository.
Abstract: The effect of exposure of Salmonella Typhimurium to guava extracts on bacterial heat resistance was investigated. After exposure to guava extracts for 3 h, the heat resistance of S. Typhimurium was determined at 57°C. Exposure of cells to guava extracts decreased D-values in the range of 18% to 52%, compared with unexposed cells. The lowest D-value was observed in cell exposed to acetone extracts of guava fruits. Exposure to guava extracts can make cells more sensitive to heat treatment. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
Source Title: Food Science and Biotechnology
ISSN: 12267708
DOI: 10.1007/s10068-013-0280-9
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

Page view(s)

checked on Nov 18, 2021

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.