Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state.
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DOI: 10.1016/j.foodres.2021.110895
Abstract: High pressure carbon dioxide (HPCD) has been used in food processing as a non-thermal pasteurization technology. However, the potential of HPCD to induce viable but non-culturable (VBNC) cells limits its application. The objective of this… read more here.
Keywords: high pressure; vbnc induction; vbnc; hpcd ... See more keywords