Effect of Immobilization and Salt Concentration on the Growth Dynamics of Escherichia coli K12 and Salmonella Typhimurium

Journal of Food Science

Volumn 78, Issue 4, 2013, Pages

  Boons, Kathleen ^a   Van Derlinden, Eva ^a   Mertens, Laurence ^a   Peeters, Vicky ^a   Van Impe, Jan F ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Escherichia coli; Salmonella Typhimurium; Salt; Structure; Submerged colonies

Indexed keywords

BACTERIAL POLYSACCHARIDE; GELATIN; SODIUM CHLORIDE; XANTHAN;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DOSE RESPONSE; DRUG EFFECT; ESCHERICHIA COLI K 12; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; IMMOBILIZED CELL; PH; SALMONELLA TYPHIMURIUM;

CELLS, IMMOBILIZED; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI K12; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GELATIN; HYDROGEN-ION CONCENTRATION; POLYSACCHARIDES, BACTERIAL; SALMONELLA TYPHIMURIUM; SODIUM CHLORIDE;

ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM;

EID: 84875918440     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12067     Document Type: Article

References (21)

1. Antwi M, Geeraerd AH, Vereecken KM, Jenné R, Bernaerts K, Van Impe JF. 2006. Influence of a gel microstructure as modified by gelatin concentration on Listeria innocua growth. Innov Food Sci Emerg 7:124-31.
2. Baranyi J, Roberts T. 1994. A dynamic approach to predicting bacterial growth in food. Intl J Food Microbiol 23:277-94.
3. Brocklehurst TF, Mitchell GA, Smith AC. 1997. A model experimental gel surface for the growth of bacteria on foods. Food Microbiol 14:303-11.
4. Gal S. 1974. Solvent versus non-solvent water in casein-sodium chloride-water systems. In: Duckworth R, editor. Water relations of foods. London: Academic Press.
5. Gimeno O, Astiasaran I, Bello J. 2001. Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages. Food Microbiol 18:329-34.
6. Jovanovich SB, Martinelli M, Record MT, Burgess RR. 1988. Rapid response to osmotic upshift by osmoregulated genes in Escherichia coli and Salmonella Typhimurium. J Bacteriol 170:534-9.
7. Kang KS, Pettit DJ. 1993. Xanthan, gellan, wellan, and rhamsan. In: Whistler RL, BeMiller JN, editors. Industrial gums. New York: Academic Press. p 341-98.
8. Knudsen GM, Nielsen M-B, Grassby T, Danino-Appleton V, Thomsen LE, Colquhoun IJ, Brocklehurst TF, Olsen JE, Hinton JCD. 2012. A third mode of surface-associated growth: immobilization of Salmonella enterica serovar Typhimurium modulates the RpoS-directed transcriptional programme. Environ Microbiol 14(8):1855-75.
9. Ma L, Barbosa-Cánovas G. 1997 Viscoelastic properties of xanthan gels interacting with cations. J Food Sci 62:1124-8.
10. Malakar PK, Martens DE, van Breukelen W, Boom RM, Zwietering MH, van 't Riet K. 2002. Modeling interactions of Lactobacillus curvatus colonies in solid medium: consequences for food quality and safety. Appl Environ Microbiol 68:3432-41.
11. Mertens L, Van Derlinden E, Dang TDT, Cappuyns AM, Vermeulen A, Debevere J, Moldenaers P, Devlieghere F, Geeraerd AH, Van Impe JF. 2011. On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media. Food Microbiol 28:736-45.
12. Milas M, Rinaudo M, Tinland B. 1985. The viscosity dependence on concentration, molecular weight and shear rate of xanthan solutions. Polym Bull 14:157-64.
13. Nelson BK, Lynch JM, Barbano DM. 2004. Impact of milk preacidification with CO2 on Cheddar cheese composition and yield. J Dairy Sci 87:3581-9.
14. Roth WG, Leckie M, Dietzler DN. 1985. Osmotic stress drastically inhibits active transport of carbohydrates by Escherichia coli. Biochem Biophys Res Commun 126:434-41.
15. Samapundo S, Ampofo-Asiama J, Anthierens T, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Dewettinck K, Devlieghere F. 2010. Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce. Intl J Food Microbiol 143:9-16.
16. Smith JH, Pace GW. 1982. Recovery of microbial polysaccharides. J Chem Technol Biotechnol 32:119-29.
17. Sworn G. 2000. Xanthan gum. In: Philips GO, Williams PA, editors. Handbook of hydrocolloids. England: Woodhead Publishing Limited; U.S.A.: CRC Press LLC. p 109.
18. Theys TE., Geeraerd AH, Verhulst A, Poot K, Van Bree I, Devlieghere F, Moldenaers P, Wilson D, Brocklehurst T, Van Impe JF. 2008. Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium. Intl J Food Microbiol 128:67-77.
19. Tobin BD, O'Sullivan MG, Hamill R, Kerry JP. 2012. Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Sci 92:659-66. http://dx.doi:org/10.1016/j.meatsci.2012.06.017.
20. Werf LJV, Free AH. 1970. Rapid and convenient salt measurement for Italian cheese. J Dairy Sci 53:980-2.
21. Wilson P, Brocklehurst T, Arino S, Thuault D, Jakobsen M, Lange M, Farkas J, Wimpenny J, Van Impe JF. 2002. Modelling microbial growth in structured foods: towards a unified approach. Intl J Food Microbiol 73:275-89.