The Effect of Low-Pressure Carbonation on the Heat Inactivation of Escherichia coli

スポンサーリンク

概要

• 論文の詳細を見る

• The heat inactivating effect of low-pressure carbonation (LPC) at 1 MPa against Escherichia coli was enhanced to 3.5log orders. This study aimed to investigate the mechanisms of this increase in heat inactivation efficiency. The increased inactivation ratio was found to be the result of LPC-induced heat sensitization. This sensitization was not due to any physical damage to the cells as a result of the treatment. Following the depletion of intracellular ATP, the failure of the cells to discard protons caused an abnormal decrease in the intracellular pH. However, in the presence of glucose, the inactivation ratio decreased. In addition, a further increase in inactivation of more than 2log orders occurred in the presence of the protein synthesis inhibitor chloramphenicol. Hence, the decreased heat resistance of E. coli under LPC was most likely due to a depletion of intracellular ATP and a decreased capacity for protein synthesis.

• 2011-10-23

著者

• Noma Seiji

  Graduate School Of Bioresource And Bioenvironmental Sciences

• Igura Noriyuki

  Graduate School Of Bioresource And Bioenvironmental Sciences

• Igura Noriyuki

  Division Of Bioresources And Bioenvironmental Sciences Kyushu University

• Noma Seiji

  Division Of Bioresources And Bioenvironmental Sciences Kyushu University

• KLANGPETCH Wannaporn

  Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University

• Klangpetch Wannaporn

  Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University

• Shimoda Mitsuya

  Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University

• Shimoda Mitsuya

  Division Of Bioresources And Bioenvironmental Sciences Kyushu University

• Noma Seiji

  Division Of Bioresource And Bioenvironmental Sciences Kyushu University

• Shimoda Mitsuya

  Division Of Bioresource And Bioenvironmental Sciences Kyushu University

• Igura Noriyuki

  Division Of Bioresource And Bioenvironmental Sciences Kyushu University

• Noma Seiji

  Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University

• SHIMODA Mitsuya

  Division of Bioresource and Bioenvironmental Sciences, Kyushu University

• Igura Noriyuki

  Division of Bioresource and Bioenvironmental Sciences, Kyushu University

• SHIMODA Mitsuya

  Division of Food Science & Biotechnology, Department of Bioscience & Biotechnology, Kyushu University

関連論文

• Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane
• pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
• Unfolding of Poly-L-glutamic Acid by Microbubbling of Supercritical Carbon Dioxide
• Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure
• Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
• Survival of Vegetative Pathogens under Argon Plasma Treatments
• Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores
• Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
• Effect of CO2 Flow Rate on Enzyme Inactivation by Continuous Method with Microbubbles of Supercritical Carbon Dioxide
• Volatile compounds of human milk
• Off-flavor in Milk from the Cows Feeded with Swinecress (Coronopus didymus)
• The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger
• Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells
• Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating
• Running title: Quality of ginger after high pressure treatment: the effect of high-pressure treatment on the quality of grated ginger
• Injury of Escherichia coli K12 by Hydrostatic Pressure Treatment with Rapid Decompression
• Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane
• The Effect of Low-Pressure Carbonation on the Heat Inactivation of Escherichia coli
• The Effect of Low-Pressure Carbonation on the Heat Inactivation of Escherichia coli
• Effects of Carbonation with Heating on Germination of Bacillus subtilis Spores
• Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in Escherichia coli Cells

もっと見る 閉じる

スポンサーリンク