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Shao L, Sun Y, Zou B, Zhao Y, Li X, Dai R. Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption. Food Res Int 2023; 165:112536. [PMID: 36869540 DOI: 10.1016/j.foodres.2023.112536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 01/14/2023] [Accepted: 01/21/2023] [Indexed: 01/29/2023]
Abstract
Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques. Injury rate was commonly used to evaluate sublethal injury, but mathematical models for the quantification and interpretation of sublethally injured microbial cells still require further study. Injured cells can repair themselves and regain viability on selective media under favorable conditions when stress is removed. Conventional culture methods might underestimate microbial counts or present a false negative result due to the presence of injured cells. Although the structural and functional components may be affected, the injured cells pose a great threat to food safety. This work comprehensively reviewed the quantification, formation, detection, resuscitation and adaption of sublethally injured microbial cells. Food processing techniques, microbial species, strains and food matrix all significantly affect the formation of sublethally injured cells. Culture-based methods, molecular biological methods, fluorescent staining and infrared spectroscopy have been developed to detect the injured cells. Cell membrane is often repaired first during resuscitation of injured cells, meanwhile, temperature, pH, media and additives remarkably influence the resuscitation. The adaption of injured cells negatively affects the microbial inactivation during food processing.
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Affiliation(s)
- Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Chen B, Liang Z, Lin X, Li W, Lin X, He Z. Enhanced survival of fluidized bed-dried microencapsulated Saccharomyces cerevisiae cells in the presence of Hongqu rice distiller's grain peptides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3
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Priour S, Welman A, Singh H, Ellis A. Impact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Dhaliwal HK, Gänzle M, Roopesh MS. Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica. Food Res Int 2021; 147:110548. [PMID: 34399525 DOI: 10.1016/j.foodres.2021.110548] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Salmonella contamination of low-water activity (aw) foods poses a serious concern worldwide. The present study was conducted to assess the effects of drying conditions, food composition, and water activity on the desiccation tolerance and thermal resistance of S. Enteritidis FUA1946, S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311 in pet food, binder formulation, and skim milk powder. The samples were wet inoculated with the individual Salmonella strains and were equilibrated to aw 0.33 and 0.75, followed by an isothermal treatment at 70 °C. The thermal inactivation data was fitted to the Weibull model. Irrespective of the aw, food composition and physical structure of the selected foods, strain S. Enteritidis FUA1946 displayed the highest desiccation and thermal resistance, followed by S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311. The food matrix and strain type significantly (p < 0.05) influenced the thermal resistance of microorganisms in foods along with aw change during thermal treatments. To further study the effect of food composition, an additional set of experiments using dry inoculation of the resistant Salmonella strain in the low-aw foods was designed. Significant (p < 0.05) matrix-dependent interaction on Salmonella reduction was observed. The water adsorption isotherms of selected low-aw foods were measured at 20 and 70 °C to relate the thermal inactivation kinetics with the change in the aw. The characterization of thermal resistance of the Salmonella serovars in low-aw products with different compositions and aw in this study may be used for the validation of thermal challenge studies.
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Affiliation(s)
- Harleen Kaur Dhaliwal
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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5
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Investigation and Rapid Discrimination of Food-Related Bacteria under Stress Treatments Using IR Microspectroscopy. Foods 2021; 10:foods10081850. [PMID: 34441627 PMCID: PMC8392388 DOI: 10.3390/foods10081850] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/05/2021] [Accepted: 08/09/2021] [Indexed: 11/16/2022] Open
Abstract
Because the robust and rapid determination of spoilage microorganisms is becoming increasingly important in industry, the use of IR microspectroscopy, and the establishment of robust and versatile chemometric models for data processing and classification, is gaining importance. To further improve the chemometric models, bacterial stress responses were induced, to study the effect on the IR spectra and to improve the chemometric model. Thus, in this work, nine important food-relevant microorganisms were subjected to eight stress conditions, besides the regular culturing as a reference. Spectral changes compared to normal growth conditions without stressors were found in the spectral regions of 900-1500 cm-1 and 1500-1700 cm-1. These differences might stem from changes in the protein secondary structure, exopolymer production, and concentration of nucleic acids, lipids, and polysaccharides. As a result, a model for the discrimination of the studied microorganisms at the genus, species and strain level was established, with an accuracy of 96.6%. This was achieved despite the inclusion of various stress conditions and times after incubation of the bacteria. In addition, a model was developed for each individual microorganism, to separate each stress condition or regular treatment with 100% accuracy.
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WONGDEE JENJIRA, YUTTAVANICHAKUL WATCHARIN, LONGTHONGLANG APHAKORN, TEAMTISONG KAMONLUCK, BOONKERD NANTAKORN, TEAUMROONG NEUNG, TITTABUTR PANLADA. Enhancing the Efficiency of Soybean Inoculant for Nodulation under Multi-Environmental Stress Conditions. Pol J Microbiol 2021; 70:257-271. [PMID: 34349815 PMCID: PMC8326982 DOI: 10.33073/pjm-2021-024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 05/22/2021] [Accepted: 05/23/2021] [Indexed: 11/10/2022] Open
Abstract
The development of rhizobial inoculants with increased resistance to abiotic stress is critical to mitigating the challenges related to climate change. This study aims at developing a soybean stress-tolerant Bradyrhizobium inoculant to be used under the mixed stress conditions of acidity, high temperature, and drought. Six isolates of Bradyrhizobium with high symbiotic performance on soybean were tested to determine their growth or survival abilities under in vitro conditions. The representative stress-tolerant Bradyrhizobium isolates 184, 188, and 194 were selected to test their ability to promote soybean growth under stress conditions compared to the type strain Bradyrhizobium diazoefficiens USDA110. The plant experiment indicated that isolate 194 performed better in symbiosis with soybean than other Bradyrhizobium strains under stress conditions. Based on the stress tolerance index, soybeans inoculated with isolate 194 showed a high growth performance and significantly better nodulation competition ability than USDA110 under several stress conditions. Interestingly, supplementation of sucrose in the culture medium significantly enhances the survival of the isolate and leads to improved plant biomass under various stress conditions. Analysis of the intra-cellular sugars of isolate 194 supplemented with sucrose showed the accumulation of compatible solutes, such as trehalose and glycerol, that may act as osmoprotectants. This study indicates that inoculation of stress-tolerant Bradyrhizobium together with sucrose supplementation in a medium could enhance bacterial survival and symbiosis efficiency under stress conditions. Although it can be applied for inoculant production, this strategy requires validation of its performance in field conditions before adopting this technology.
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Affiliation(s)
- JENJIRA WONGDEE
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - WATCHARIN YUTTAVANICHAKUL
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - APHAKORN LONGTHONGLANG
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - KAMONLUCK TEAMTISONG
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - NANTAKORN BOONKERD
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - NEUNG TEAUMROONG
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - PANLADA TITTABUTR
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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Li T, Hu J, Tian R, Wang K, Li J, Qayum A, Bilawal A, Gantumur MA, Jiang Z, Hou J. Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system. Food Chem 2021; 338:127819. [PMID: 32810812 DOI: 10.1016/j.foodchem.2020.127819] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 07/30/2020] [Accepted: 08/09/2020] [Indexed: 12/24/2022]
Abstract
Impacts of citric acid (CA) treatment under non-acidic conditions (pH 7.0, 8.0 and 9.0) on whey protein isolate (WPI) were examined in this study. Size exclusion chromatography and SDS-PAGE indicated that molecular size and weight of WPI-CA became larger at pH 7.0, 8.0 and 9.0 with CA ranged from 0 to 15 mg/mL, but the protein aggregates disappeared after β-mercaptoethanol was added. The free SH groups of WPI-CA gradually decreased. This could be deduced that CA could promote disulfide bond formation of WPI at the non-acidic pH values. Furthermore, fourier transform infra-red (FTIR) spectroscopy and fluorescence spectroscopy data confirmed the conformational changes of secondary and tertiary structures of CA-modified WPI, respectively. Therefore, these results suggested that disulfide bond formation of WPI occurred at citric acid treatment under non-acidic conditions, being contributed to production of its larger molecular size substances and alteration of its structural characteristics.
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Affiliation(s)
- Tong Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Ran Tian
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Kaili Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Jinpeng Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Abdul Qayum
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China.
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Technology, Northeast Agriculture University, Harbin 150030, PR China
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8
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Nag A, Waterland M, Singh H. Effect on cell membrane structural integrity of xylitol‐coated probiotics when stabilised with milk solids – A FTIR study. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12738] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Arup Nag
- Riddet Institute Massey University Private Bag 11 222 Palmerston North4442New Zealand
| | - Mark Waterland
- Institute of Fundamental Sciences Massey University Private Bag 11 222 Palmerston North4442New Zealand
| | - Harjinder Singh
- Riddet Institute Massey University Private Bag 11 222 Palmerston North4442New Zealand
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9
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Gong P, Sun J, Lin K, Di W, Zhang L, Han X. Changes process in the cellular structures and constituents of Lactobacillus bulgaricus sp1.1 during spray drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Cao W, Wang Y, Luo J, Yin J, Xing J, Wan Y. Succinic acid biosynthesis from cane molasses under low pH by Actinobacillus succinogenes immobilized in luffa sponge matrices. BIORESOURCE TECHNOLOGY 2018; 268:45-51. [PMID: 30071412 DOI: 10.1016/j.biortech.2018.06.075] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 06/08/2023]
Abstract
Succinic acid (SA) production by Actinobacillus succinogenes 130Z using cane molasses as a low cost carbon source was developed. With molasses pretreated by 150 kDa membrane, the highest SA concentration (45.6 g/L), productivity (1.27 g/L·h) and yield (0.76 g SA/g sugars) were obtained under an optimal pH 6.4, which were increased by 1.04 folds compared to those with model sugar mixture due to the effect of vitamins in molasses. Meanwhile, the ratio of sugars in the cane molasses had little effect on SA production. To further enhance SA productivity, the cells were immobilized in luffa sponge matrices (LSM), and repeated batch cultures were carried out for 5 cycles, demonstrating a stable and reliable long-term performance. Compared with the batch culture, the SA productivity enhanced by 49.6% in the LSM system with repeated batch culture. These results suggest that the cell immobilization approach is promising for industrial applications.
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Affiliation(s)
- Weifeng Cao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Yujue Wang
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100049, China
| | - Jianquan Luo
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100049, China
| | - Junxiang Yin
- China National Center for Biotechnology Development, Beijing 100036, China
| | - Jianmin Xing
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Yinhua Wan
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of the Chinese Academy of Sciences, Chinese Academy of Sciences, Beijing 100049, China.
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11
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Zhao M, Wang Y, Huang X, Gaenzle M, Wu Z, Nishinari K, Yang N, Fang Y. Ambient storage of microencapsulated Lactobacillus plantarum ST-III by complex coacervation of type-A gelatin and gum arabic. Food Funct 2018; 9:1000-1008. [PMID: 29345267 DOI: 10.1039/c7fo01802a] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Ambient storage of dry powdered probiotics is necessary for manufacturer's cost reduction and customer's convenience. Complex coacervation is a promising microencapsulation technique. In this work, a probiotic matrix of type-A gelatin/gum arabic/sucrose (GE/GA/S) with high coacervation pH was designed, based on the alkaline isoelectric point of type-A gelatin. Bacterial survival during ambient storage at room temperature and certain relative humidity were detected. To clarify the protection factors of the coacervation matrix of GE/GA/S, dry microcapsules of GA, GE, GE/sucrose and GE/GA were prepared as controls and compared in terms of their morphology, moisture content, dynamic vapor absorption and cell viability. Probiotics in GE/GA/S5.5 microcapsules behaved the best during spray drying, ambient storage and heat treatment. The results proved that sucrose addition was necessary for cell viability against environmental stresses, and that encapsulation by complex coacervation was a positive factor in cell protection, especially at neutral coacervation pH.
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Affiliation(s)
- Meng Zhao
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
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12
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Santos MI, Gerbino E, Tymczyszyn E, Gomez-Zavaglia A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods 2015; 4:283-305. [PMID: 28231205 PMCID: PMC5224548 DOI: 10.3390/foods4030283] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 07/01/2015] [Accepted: 07/09/2015] [Indexed: 11/16/2022] Open
Abstract
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented.
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Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Elizabeth Tymczyszyn
- Laboratory for Molecular Microbiology, Department of Food Science and Technology, National University of Quilmes, 1876 Buenos Aires, Argentina.
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
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13
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Gandhi A, Cui Y, Zhou M, Shah NP. Effect of KCl substitution on bacterial viability of Escherichia coli (ATCC 25922) and selected probiotics. J Dairy Sci 2014; 97:5939-51. [DOI: 10.3168/jds.2013-7681] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Accepted: 06/14/2014] [Indexed: 11/19/2022]
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14
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Jiang M, Dai W, Xi Y, Wu M, Kong X, Ma J, Zhang M, Chen K, Wei P. Succinic acid production from sucrose by Actinobacillus succinogenes NJ113. BIORESOURCE TECHNOLOGY 2014; 153:327-332. [PMID: 24393713 DOI: 10.1016/j.biortech.2013.11.062] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2013] [Revised: 11/20/2013] [Accepted: 11/23/2013] [Indexed: 06/03/2023]
Abstract
In this study, sucrose, a reproducible disaccharide extracted from plants, was used as the carbon source for the production of succinic acid by Actinobacillus succinogenes NJ113. During serum bottle fermentation, the succinic acid concentration reached 57.1g/L with a yield of 71.5%. Further analysis of the sucrose utilization pathways revealed that sucrose was transported and utilized via a sucrose phosphotransferase system, sucrose-6-phosphate hydrolase, and a fructose PTS. Compared to glucose utilization in single pathway, more pathways of A. succinogenes NJ113 are dependent on sucrose utilization. By changing the control strategy in a fed-batch culture to alleviate sucrose inhibition, 60.5g/L of succinic acid was accumulated with a yield of 82.9%, and the productivity increased by 35.2%, reaching 2.16g/L/h. Thus utilization of sucrose has considerable potential economics and environmental meaning.
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Affiliation(s)
- Min Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
| | - Wenyu Dai
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
| | - Yonglan Xi
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
| | - Mingke Wu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
| | - Xiangping Kong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
| | - Jiangfeng Ma
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China.
| | - Min Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
| | - Kequan Chen
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
| | - Ping Wei
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Puzhu South Road 30#, Nanjing 211816, PR China
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15
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Noriega E, Velliou E, Van Derlinden E, Mertens L, Van Impe JFM. Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua. Food Microbiol 2013; 36:355-64. [PMID: 24010617 DOI: 10.1016/j.fm.2013.06.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2013] [Revised: 05/15/2013] [Accepted: 06/14/2013] [Indexed: 10/26/2022]
Abstract
The occurrence of sublethally injured cells in foods poses major public health concerns and is an essential aspect when assessing the microbial response to food preservation strategies, yet there is limited research dealing with its specific implications for mild heating. All available studies so far have been performed in broths colonized by planktonic cells, although their susceptibility to lethal agents has often been reported to be markedly different to the stress tolerance of cell colonies developed in solid foods. In this work, the effect of planktonic and colony growth, as well as the influence of colony density on sublethal injury induced by mild heating of Escherichia coli, Salmonella Typhimurium and Listeria innocua were assessed in food model systems. Detection of injured survivors relied on their inability to form visible colonies on salt-based selective media, which do not affect the growth of healthy cells. Sublethal injury (SI) increased rapidly with shorter exposure times and afterwards, decreased progressively, suggesting a mechanism of cumulative damage triggering lethal instead of SI. Cell arrangement affected the degree of SI, higher values being generally found for gelified systems, although the effect of colony density depended on the target microorganism. This information is essential for optimizing the design of food safety assurance systems.
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16
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Dissanayake M, Kasapis S, George P, Adhikari B, Palmer M, Meurer B. Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.08.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Pleitner A, Zhai Y, Winter R, Ruan L, McMullen LM, Gänzle MG. Compatible solutes contribute to heat resistance and ribosome stability in Escherichia coli AW1.7. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2012; 1824:1351-7. [PMID: 22841996 DOI: 10.1016/j.bbapap.2012.07.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2012] [Revised: 07/19/2012] [Accepted: 07/19/2012] [Indexed: 11/27/2022]
Abstract
This study investigated the mechanisms of heat resistance in Escherichia coli AW1.7 by quantification of cytoplasmic solutes, determination of ribosome denaturation, and by determination of protein denaturation. To assess the contribution of heat shock proteins and compatible solutes, experiments were conducted after exposure to sublethal heat shock, and with cultures grown at NaCl concentrations ranging from 0 to 6%. Heat resistance of E. coli AW1.7 was compared to the heat sensitive E. coli GGG10 and a plasmid-cured, heat sensitive derivative of E. coli AW1.7 named E. coli AW1.7ΔpHR1. Sublethal heat shock improved survival at 60°C of E. coli GGG10 and AW1.7ΔpHR1 but not of E. coli AW1.7. Addition of NaCl increased the heat resistance of all three strains, but only E. coli AW1.7 exhibited high heat resistance when grown in NaCl concentrations ranging from 2 to 6%. E. coli AW1.7 and GGG10 accumulated 16.1 ± 0.8 and 8.8 ± 0.8mmolL⁻¹ amino acids when grown at 0% NaCl, and 1.47 ± 0.07 and 0.78 ± 0.06mmolL⁻¹ carbohydrates when grown at 6% NaCl, respectively. Ribosome denaturation was determined by differential scanning calorimetry. After growth in the presence of 0% NaCl, the 30S subunit denatured at 63.7 ± 0.8°C and 60.7 ± 0.3°C in E. coli AW1.7 and GGG10, respectively. Fourier-transformed-infrared-spectroscopy did not indicate differences in protein denaturation between the strains during heating. In conclusion, heat resistance in E. coli AW1.7 correlates to ribosome stability at 60°C and is dependent on accumulation of cytoplasmic solutes.
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Affiliation(s)
- Aaron Pleitner
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada T6G 2P5
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Lahiri S, Basu A, Sengupta S, Banerjee S, Dutta T, Soren D, Chattopadhyay K, Ghosh AK. Purification and characterization of a trehalase–invertase enzyme with dual activity from Candida utilis. Arch Biochem Biophys 2012; 522:90-9. [DOI: 10.1016/j.abb.2012.03.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Revised: 03/21/2012] [Accepted: 03/22/2012] [Indexed: 01/26/2023]
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19
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Lu X, Liu Q, Wu D, Al-Qadiri HM, Al-Alami NI, Kang DH, Shin JH, Tang J, Jabal JM, Aston ED, Rasco BA. Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media. Food Microbiol 2011; 28:537-46. [DOI: 10.1016/j.fm.2010.11.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2010] [Revised: 10/31/2010] [Accepted: 11/02/2010] [Indexed: 11/30/2022]
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20
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Gera N, Doores S. Kinetics and Mechanism of Bacterial Inactivation by Ultrasound Waves and Sonoprotective Effect of Milk Components. J Food Sci 2011; 76:M111-9. [DOI: 10.1111/j.1750-3841.2010.02007.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tian M, Row KH. SPE of Tanshinones from Salvia miltiorrhiza Bunge by using Imprinted Functionalized Ionic Liquid-Modified Silica. Chromatographia 2011. [DOI: 10.1007/s10337-010-1836-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Ibraheem O, Botha CEJ, Bradley G. In silico analysis of cis-acting regulatory elements in 5' regulatory regions of sucrose transporter gene families in rice (Oryza sativa Japonica) and Arabidopsis thaliana. Comput Biol Chem 2010; 34:268-83. [PMID: 21036669 DOI: 10.1016/j.compbiolchem.2010.09.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2010] [Revised: 09/14/2010] [Accepted: 09/27/2010] [Indexed: 11/18/2022]
Abstract
The regulation of gene expression involves a multifarious regulatory system. Each gene contains a unique combination of cis-acting regulatory sequence elements in the 5' regulatory region that determines its temporal and spatial expression. Cis-acting regulatory elements are essential transcriptional gene regulatory units; they control many biological processes and stress responses. Thus a full understanding of the transcriptional gene regulation system will depend on successful functional analyses of cis-acting elements. Cis-acting regulatory elements present within the 5' regulatory region of the sucrose transporter gene families in rice (Oryza sativa Japonica cultivar-group) and Arabidopsis thaliana, were identified using a bioinformatics approach. The possible cis-acting regulatory elements were predicted by scanning 1.5kbp of 5' regulatory regions of the sucrose transporter genes translational start sites, using Plant CARE, PLACE and Genomatix Matinspector professional databases. Several cis-acting regulatory elements that are associated with plant development, plant hormonal regulation and stress response were identified, and were present in varying frequencies within the 1.5kbp of 5' regulatory region, among which are; A-box, RY, CAT, Pyrimidine-box, Sucrose-box, ABRE, ARF, ERE, GARE, Me-JA, ARE, DRE, GA-motif, GATA, GT-1, MYC, MYB, W-box, and I-box. This result reveals the probable cis-acting regulatory elements that possibly are involved in the expression and regulation of sucrose transporter gene families in rice and Arabidopsis thaliana during cellular development or environmental stress conditions.
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Affiliation(s)
- Omodele Ibraheem
- Plant Stress Response Group, Department of Biochemistry & Microbiology, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa
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Development of sucrose-utilizing Escherichia coli K-12 strain by cloning β-fructofuranosidases and its application for l-threonine production. Appl Microbiol Biotechnol 2010; 88:905-13. [DOI: 10.1007/s00253-010-2825-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2010] [Revised: 08/02/2010] [Accepted: 08/03/2010] [Indexed: 11/26/2022]
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25
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Protective effects of sorbitol during the vacuum drying of Lactobacillus helveticus: an FT-IR study. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0032-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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26
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Tian M, Yan H, Row KH. Solid-Phase Extraction of Caffeine and Theophylline from Green Tea by a New Ionic Liquid-Modified Functional Polymer Sorbent. ANAL LETT 2010. [DOI: 10.1080/00032710903276554] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Metabolic impact and potential exploitation of the stress reactions in lactobacilli. Food Microbiol 2009; 26:700-11. [PMID: 19747603 DOI: 10.1016/j.fm.2009.07.007] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2009] [Revised: 07/09/2009] [Accepted: 07/13/2009] [Indexed: 01/03/2023]
Abstract
Lactic acid bacteria (LAB) are a functionally related group of organisms known primarily for their bioprocessing roles in food and beverages. The largest variety of metabolic properties is found in the group of lactobacilli the vast majority of which has been isolated in cereal environments, namely sourdoughs, in which their role ranges from sporadic contaminants to major fermentative flora. Growth or survival in each of these environmental niches depends on the ability of the organism to sense and respond to varying conditions such as temperature, pH, nutrients availability and cell population density. Fermentation process conditions, including temperature range, dough yield, oxygen, pH as well as the amount and composition of starter cultures, determine the cells' metabolic response. In fact, the exposure of microbial cells to stressful conditions during fermentation involves a broad transcriptional response with many induced or repressed genes. The complex network of such responses, involving several metabolic activities will reflect upon the metabolome of the fermentative flora, and thus on the composition and organoleptic properties of the final products. This review shall provide insight into stress response mechanisms and delineate the vast potential residing in the exploitation of the stress dependent metabolome of LAB focusing on bacteria of the sourdough environment as one of the richest sources of lactobacilli.
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Tian M, Yan H, Row KH. Solid-phase extraction of tanshinones from Salvia Miltiorrhiza Bunge using ionic liquid-modified silica sorbents. J Chromatogr B Analyt Technol Biomed Life Sci 2009; 877:738-42. [PMID: 19237325 DOI: 10.1016/j.jchromb.2009.02.012] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2008] [Revised: 02/02/2009] [Accepted: 02/03/2009] [Indexed: 11/26/2022]
Abstract
New ionic liquid-modified silica sorbents were developed by the surface chemical modification of the commercial silica using synthesized ionic liquids. The obtained ionic liquid-modified particles were successfully used as a special sorbent in solid-phase extraction process to isolation of cryptotanshinone, tanshinone I and tanshinone IIA from Salvia Miltiorrhiza Bunge. Different washing and elution solvents such as water, methanol and methanol-acetic acid (90/10, v/v) were evaluated. A comparison of ionic liquid-modified silica cartridges and traditional silica cartridge show that higher recovery was observed using ionic liquid-modified silica sorbents. A quantitative analysis was conducted by high-performance liquid chromatography using a C(18) column (5 microm, 150 mm x 4.6 mm) with methanol-water (78:22, v/v, and containing 0.5% acetic acid) as a mobile phase. Good linearity was obtained from 0.5 x 10(-4) to 0.5mg/mL (r(2)>0.999) with the relative standard deviations less than 4.8%.
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Affiliation(s)
- Minglei Tian
- Center for Advanced Bio Technology, Department of Chemical Engineering, Inha University, Incheon 402-751, Republic of Korea
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Santivarangkna C, Higl B, Foerst P. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures. Food Microbiol 2008; 25:429-41. [DOI: 10.1016/j.fm.2007.12.004] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2007] [Revised: 12/16/2007] [Accepted: 12/30/2007] [Indexed: 11/29/2022]
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Krishnamurthy K, Tewari JC, Irudayaraj J, Demirci A. Microscopic and Spectroscopic Evaluation of Inactivation of Staphylococcus aureus by Pulsed UV Light and Infrared Heating. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0084-8] [Citation(s) in RCA: 135] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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