Relationship between membrane damage, leakage of intracellular compounds, and inactivation of Escherichia coli treated by pressurized CO2

Journal of Basic Microbiology

Volumn 54, Issue 8, 2014, Pages 858-865

  Yao, Chunyan ^a,b   Li, Xiaodong ^a   Bi, Weiwei ^a   Jiang, Chen ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Heilongjiang Polytechnic   (China)

Author keywords

Cell membrane permeability; Nucleic acid leakage; Protein leakage

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

CARBON DIOXIDE; MAGNESIUM; POTASSIUM;

CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; DISINFECTION; DRUG EFFECTS; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY; PATHOLOGY; PHYSIOLOGY; PROCEDURES;

CARBON DIOXIDE; CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; DISINFECTION; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD SAFETY; MAGNESIUM; MICROBIAL VIABILITY; POTASSIUM;

EID: 84906239421     PISSN: 0233111X     EISSN: 15214028     Source Type: Journal    
DOI: 10.1002/jobm.201200640     Document Type: Article

References (27)

1. Aronsson, A., Rönner, U., Borch, E., 2005. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing. Int. J. Food Microbiol., 99, 19-32.
2. Kamihira, M., Taniguchi, M., Kobayashi, T., 1987. Sterilization of microorganisms with supercritical carbon dioxide. Agric. Biol. Chem., 51, 407-412.
3. Ferrentino, G., Spilimbergo, S., 2011. High pressure carbon dioxide pasteurization of solid foods: current knowledge and future outlooks. Trends Food Sci. Tech., 22, 427-441.
4. 2 on total microbial populations and bacterial spores in raw milk. J. Dairy Sci., 89, 872-881.
5. Zhang, J., Davis, T.A., Matthews, M.A., Drews, M.J. et al., 2006. Sterilization using high-pressure carbon dioxide. J. Supercrit. Fluid, 38, 354-372.
6. Garcia-Gonzalez, L., Geeraerd, A.H., Spilimbergo, S., Elst, K. et al., 2007. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. Int. J. Food Microbiol., 117, 1-28.
7. 2. Can. J. Microbiol., 52, 1208-1217.
8. Garcia-Gonzalez, L., Geeraerd, A.H., Mast, J., Briers, Y. et al., 2010. Membrane permeabilization and cellular death of Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae as induced by high pressure carbon dioxide treatment. Food Microbiol., 27, 541-549.
9. Erkmen, O., 2000. Inactivation of Salmonella typhimurium by high pressure carbon dioxide. Food Microbiol., 17, 225-232.
10. Pagan, R., Mackey, B., 2000. Relationship between membrane damage and cell death in pressure-treated Escherichia coli cells: differences between exponential- and stationary-phase cells and variation among strains. Appl. Environ. Microb. (AEM), 66(7), 2829-2834.
11. Ritz, M., Tholozan, J.L., Federighi, M., Pilet, M.F., 2002. Physiological damages of Listeria monocytogenes treated by high hydrostatic pressure. Int. J. Food Microbiol., 79(1-2), 47-53.
12. Moussa, M., Perrier-Cornet, J.M., Gervais, P., 2007. Damage in Escherichia coli cells treated with a combination of high hydrostatic pressure and subzero temperature. Appl. Environ. Microb. (AEM), 73(20), 6508-6518.
13. Bradfbrd, M.M., 1976. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein dye binding. Anal. Biochem., 72(1-2), 248-254.
14. Woo, I.S., Rhee, I.K., Park, H.D., 2000. Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure. Appl. Environ. Microb., 66(5), 2243-2247.
15. Khan, M.A.S., Nakamura, S., Ogawa, M., Akita, E. et al., 2000. Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress. J. Agric. Food Chem., 48, 1503-1506.
16. Dhermendra, K.T., Behari, J., Sen, P., 2008. Time and dose-dependent antimicrobial potential of Ag nanoparticles synthesized by top-down approach. Curr. Sci., 95(5), 647-655.
17. Chang, C.H., Chiang, M.L., Chou, C.C., 2009. The effect of temperature and length of heat shock treatment on the thermal tolerance and cell leakage of Cronobacter sakazakii BCRC 13988. Int. J. Food Microbiol., 134, 184-189.
18. Deng, B., He, H.K., 2004. Analytical Techniques of Atomic Absorption Spectrometry, Chemical Industry Press, Beijing.
19. Rizvi, S.S.H., Daniels, J.A., Benado, A.L., Zollweg, J.A., 1986. Supercritical fluid extraction: operating principles and food applications. Food Technol., 40(7), 57-64.
20. 2 on major spoilage and pathogenic bacteria in milk. Highlights Sci. Online, 5(19), 1799-1804.
21. Ananta, E., Heinz, V., Knorr, D., 2004. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiol., 21(5), 567-577.
22. 2 pasteurization. J. Supercrit. Fluid, 48, 93-97.
23. 2. Biotechnol. Bioeng., 95(1), 155-160.
24. 2 on the Escherichia coli. Chinese Academy of Agricultural Sciences, Beijing, China.
25. Lin, H.M., Yang, Z.Y., Chen, L.F., 1992. An improved method for disruption of microbial cells with pressurized carbon dioxide. Biotechnol. Prog., 8, 165-166.
26. 2 determined by fluorescence anisotropy. Langmuir, 21(2), 530-536.
27. Wang, J.Y., Zhu, S.G., Xu, C.F., 2002. Biochemistry, Higher Education Press, Beijing.