Inactivation kinetics and cell morphology of E. coli and S. cerevisiae treated with ultrasound-assisted supercritical CO2

Food Research International

Volumn 62, Issue , 2014, Pages 955-964

  Ortuño, Carmen ^a   Quiles, Amparo ^a   Benedito, Jose ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Apple juice; Cellular morphology; High power ultrasound; Microbial inactivation; Supercritical carbon dioxide; Transmission electron microscopy

Indexed keywords

CELL MEMBRANES; CYTOLOGY; ELECTRIC SPARKS; ESCHERICHIA COLI; FRUIT JUICES; FRUITS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; KINETICS; MORPHOLOGY; SUPERCRITICAL FLUID EXTRACTION; TRANSMISSION ELECTRON MICROSCOPY; TRANSMISSIONS; ULTRASONICS; YEAST;

APPLE JUICE; CELLULAR MORPHOLOGY; HIGH POWER ULTRASOUND; MICROBIAL INACTIVATION; SUPERCRITICAL CARBON DIOXIDES;

CARBON DIOXIDE;

EID: 84901341510     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.012     Document Type: Article

References (30)

1. Awad T.S., Moharram H.A., Shaltout O.E., Asker D., Youssef M.M. Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International 2012, 48:410-427.
2. Benedito, J., Martínez-Pastor, M. T., Mulet, A., Ortuño, C., & Peña, R. (2011). Procedure of microorganisms inactivation by combination of supercritical fluids and ultrasound. Spain. Patent No. P201131099.
3. Corradini M.G., Peleg M. The kinetics of microbial inactivation by carbon dioxide under high pressure. Dense phase carbon dioxide: Food and pharmaceutical applications 2012, 135-155. Blackwell Publishing Professional, Iowa, USA. M.O. Balaban, G. Ferrentino (Eds.).
4. Erkmen O. Mathematical modeling of Saccharomyces cerevisiae inactivation under high-pressure carbon dioxide. Nahrung/Food 2003, 47:176-180.
5. Erkmen O. Effects of dense phase carbon dioxide on vegetative cells. Dense phase carbon dioxide: Food and pharmaceutical applications 2012, 67-97. Blackwell Publishing Professional, Iowa, USA. M.O. Balaban, G. Ferrentino (Eds.).
6. Erkmen O., Bozoglu T.F. Food microbiology I: Microorganisms in foods, microbial growth, foodborne diseases and detection of microorganisms and their toxins 2008, Ilke Publishing Company, Ankara.
7. Fabroni S., Amenta M., Timpanaro N., Rapisarda P. Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market. Innovative Food Science and Emerging Technologies 2010, 11:477-484.
8. 2 solubility. Journal of Supercritical Fluids 2010, 52:151-160.
9. Garcia-Gonzalez L., Geeraerd A.H., Mast J., Briers Y., Elst K., Van Ginneken L., et al. Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment. Food Microbiology 2010, 27:541-549.
10. Garcia-Gonzalez L., Geeraerd A.H., Spilimbergo S., Elst K., Van Ginneken L., Debevere J., et al. High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future. International Journal of Food Microbiology 2007, 117:1-28.
11. Giulitti S., Cinquemani C., Spilimbergo S. High pressure gases: Role of dynamic intracellular pH in pasteurization. Biotechnology and Bioengineering 2011, 108:1211-1214.
12. Kincal D., Hill W.S., Balaban M.O., Portier K.M., Wei C.I., Marshall M.R. A continuous high pressure carbon dioxide system for microbial reduction in orange juice. Journal of Food Science 2005, 70:249-254.
13. Kumar S., Thippareddi H., Subbiah J., Zivanovic S., Davinson P.M., Harte F. Inactivation of Escherichia coli K-12 in apple juice using combination of high pressure homogenization and chitosan. Journal of Food Science 2009, 74:8-14.
14. Laun P., Pichova A., Madeo F., Fuchs J., Ellinger A., Kohlwein S., et al. Aged mother cells of Saccharomyces cerevisiae show markers of oxidative stress and apoptosis. Molecular Microbiology 2001, 39:1166-1173.
15. Lee H., Zhou B., Liang W., Feng H., Martin S.E. Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling. Journal of Food Engineering 2009, 93:354-364.
16. 2 treated S. cerevisiae. Innovative Food Science and Emerging Technologies 2012, 14:99-106.
17. Liao H., Hu X., Liao X., Chen F., Wu J. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. International Journal of Food Microbiology 2006, 118:126-131.
18. 2 and mild heat processing on natural microorganisms in apple juice. International Journal of Food Microbiology 2010, 137:81-87.
19. Liao H., Zhang F., Liao X., Hu X., Chen Y., Deng L. Analysis of Escherichia coli cell damage induced by HPCD using microscopies and fluorescent staining. International Journal of Food Microbiology 2010, 144:169-176.
20. Nelson D.E., Young K.D. Penicillin binding protein 5 affects cell diameter, contour, and morphology of Escherichia coli (statistical data included). Journal of Bacteriology 2000, 182:1714-1719.
21. Ortuño C., Martínez-Pastor M.T., Mulet A., Benedito J. An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide. Innovative Food Science and Emerging Technologies 2012, 15:31-37.
22. Ortuño C., Martínez-Pastor M.T., Mulet A., Benedito J. Supercritical carbon dioxide inactivation of Escherichia coli and Saccharomyces cerevisiae in different growth stages. Journal of Supercritical Fluids 2012, 63:8-15.
23. Ortuño C., Martínez-Pastor M.T., Mulet A., Benedito J. Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae. Food Research International 2013, 51:474-481.
24. Peleg M. Advanced quantitative microbiology for foods and biosystems 2006, EE.UU, CRC Boca Raton, Florida.
25. Rawson A., Patras A., Tiwari B.K., Noci F., Koutchma T., Brunton N. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International 2011, 44:1875-1887.
26. Schemper M. Predictive accuracy and explained variation. Statistics in Medicine 2003, 22:2299-2308.
27. Shimoda M., Yamamoto Y., Cocunubo-Castellanos J., Tonoike H., Kawano T., Ishikawa H., et al. Antimicrobial effects of pressured carbon dioxide in a continuous flow system. Journal of Food Science 1998, 63:709-712.
28. Spilimbergo S., Mantoan D., Dalser A. Supercritical gases pasteurization of apple juice. Journal of Supercritical Fluids 2007, 40:485-489.
29. 2 pasteurization. Journal of Supercritical Fluids 2009, 48:93-97.
30. Tahiri I., Makhlouf J., Paquin P., Fliss I. Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Research International 2006, 39:98-105.