Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6288536 | Food Microbiology | 2015 | 11 Pages |
Abstract
This was confirmed for the strain DSM1116 by flow cytometry. Cells cultivated and treated at pH 5 had a stronger ability to retain their membrane potential but showed higher rates of membrane permeabilization at pressures <200Â MPa compared to cells cultivated and treated at pH 7. These cells had the lowest membrane permeabilization rate at around 125Â MPa, possibly denoting that variations in the fatty acid composition and membrane fluidity contribute to this stabilization phenomenon.
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Authors
Kai Reineke, Robert Sevenich, Christian Hertwig, Traute JanÃen, Antje Fröhling, Dietrich Knorr, Lothar H. Wieler, Oliver Schlüter,