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

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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Bibliographic Details
Main Authors: Cuong Nguyen Huu, Rewa Rai, Xu Yang, Rohan V. Tikekar, Nitin Nitin
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Ultrasonics Sonochemistry
Subjects:
Low-frequency
Low-intensity ultrasound
Propyl gallate
Food grade antioxidant
Synergism
Membrane permeability
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417721001097

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http://www.sciencedirect.com/science/article/pii/S1350417721001097

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