Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant

This study evaluated a synergistic antimicrobial treatment using a combination of low frequency and a low-intensity ultrasound (LFU) and a food-grade antioxidant, propyl gallate (PG), against a model gram-positive (Listeria innocua) and the gram-negative bacteria (Escherichia coli O157:H7). Bacteria...

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Detalles Bibliográficos
Autores principales: Nguyen Huu, Cuong, Rai, Rewa, Yang, Xu, Tikekar, Rohan V., Nitin, Nitin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113753/
https://www.ncbi.nlm.nih.gov/pubmed/33957369
http://dx.doi.org/10.1016/j.ultsonch.2021.105567

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113753/
https://www.ncbi.nlm.nih.gov/pubmed/33957369
http://dx.doi.org/10.1016/j.ultsonch.2021.105567

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