کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890579 | 1628503 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Growth delay analysis of high-salt injured Escherichia coli O157:H7 in fermented soybean paste by real-time PCR and comparison of this method with other estimation methods
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The aim of this study was to develop an estimation method for bacterial injury levels of Escherichia coli O157:H7 in food products. Bacterial growth was monitored in recovery medium and quantified by real-time PCR to quantify the growth delay phenomenon as growth delay time (GDT). The relationship between GDT and stress levels (salt-concentration: 9, 13, 15, and 17%; stress exposure times:0, 6, 12, 18, and 24â¯h) was determined. The GDT increased with stress exposure time, and the higher the salt concentration was, the faster the GDT increased. Moreover, bacterial injury levels in 15% NaCl-containing media were estimated by a conventional culture-based method, bacterial membrane destruction assay, NADPH content assay, and intercellular ATP content assay. In these estimations, the result suggested a decrease in bacterial activity and increase in bacterial membrane destruction from 6 to 12â¯h of exposure, which was consistent with the results of the GDT monitoring method. Furthermore, the estimation of bacterial injury levels in high-salt food (fermented soybean paste) was investigated, and GDT extension was successfully observed until the bacteria completely reached sublethal conditions. Therefore, GDT monitoring by real-time PCR showed the ability to estimate bacterial injury levels along with other existing methods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 96, October 2018, Pages 426-431
Journal: LWT - Volume 96, October 2018, Pages 426-431
نویسندگان
Yukie Hosotani, Fia Noviyanti, Shigenobu Koseki, Yasuhiro Inatsu, Susumu Kawasaki,