Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview
DC Field | Value | Language |
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dc.contributor.author | Yoon, Jae-Hyun | - |
dc.contributor.author | Oh, Min-Seok | - |
dc.contributor.author | Lee, Sun-Young | - |
dc.date.accessioned | 2024-08-12T06:00:35Z | - |
dc.date.available | 2024-08-12T06:00:35Z | - |
dc.date.issued | 2024-07 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/75408 | - |
dc.description.abstract | Food processing industries commonly employ organic acids (OAAs) to determine bacterial contamination in acidified and fermented foods. OAAs are believed to possess potent antimicrobial properties by permeating cell membranes, altering proton and anion concentrations in the cytoplasm due to their lipophilic undissociated forms. The bacteriostatic or bactericidal effects of OAAs are influenced by various factors including microbial physiology, environmental pH, and acid dissociation ratios. Despite their utility, the precise mechanisms underlying OAA-mediated inhibition of pathogenic bacteria remain incompletely understood. Therefore, the objectives of this review are to compile a selected area of researches that focus on the current propensity of different OAAs for inactivating food-borne pathogens, and then to present a theoretical insight on the use of OAAs to prevent and control pathogenic bacteria present in acidic/acidified foods and their mode of mechanisms. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-024-01618-9 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 001261197500004 | - |
dc.identifier.scopusid | 2-s2.0-85197378786 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.type.docType | Review; Early Access | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Food | - |
dc.subject.keywordAuthor | Mechanism | - |
dc.subject.keywordAuthor | Morphology | - |
dc.subject.keywordAuthor | Organic acid | - |
dc.subject.keywordAuthor | Pathogen | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI O157H7 | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | LACTIC-ACID | - |
dc.subject.keywordPlus | SALMONELLA-TYPHIMURIUM | - |
dc.subject.keywordPlus | STAPHYLOCOCCUS-AUREUS | - |
dc.subject.keywordPlus | ACETIC-ACID | - |
dc.subject.keywordPlus | ANTIMICROBIAL ACTIVITY | - |
dc.subject.keywordPlus | INTRACELLULAR PH | - |
dc.subject.keywordPlus | SEED EXTRACT | - |
dc.subject.keywordPlus | CITRIC-ACID | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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