当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Pulsed high electric field causes 'all or nothing' membrane damage in Listeria monocytogenes and Salmonella typhimurium, but membrane H+-ATPase is not a primary target.

Pulsed high electric field causes 'all or nothing' membrane damage in Listeria monocytogenes and Salmonella typhimurium, but membrane H+-ATPase is not a primary target.

Abstract：

:Salmonella typhimurium (CRA 1005) was more sensitive than Listeria monocytogenes (NCTC 11994) to pulsed high electric field (PHEF) treatment in distilled water (10, 15 and 20 kV/cm), 10 mM Tris-maleate buffer, pH 7.4 (15 kV/cm) and model beef broth (0.75%, w/v; 15 kV/cm). Sublethal injury could not be detected using a selective medium plating technique, indicating that bacterial inactivation by PHEF may be an 'all or nothing' event. PHEF-induced membrane permeabilisation resulted in an increase in the leakage of UV-absorbing material from the bacteria (UV-leakage) and a decreased ability of L. monocytogenes to maintain a pH gradient. A lack of correlation between the inhibition of H+-ATPase activity and PHEF treatment, cell viability or UV-leakage indicates that this enzyme is probably not a primary site of bacterial inactivation despite its role in the maintenance of internal pH.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Simpson RK,Whittington R,Earnshaw RG,Russell NJ

doi

10.1016/s0168-1605(99)00022-7

subject

Has Abstract

pub_date

1999-04-01 00:00:00

pages

1-10

issue

1

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(99)00022-7

journal_volume

48

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides.

    abstract：:The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108688

    authors： Tagliazucchi D,Baldaccini A,Martini S,Bianchi A,Pizzamiglio V,Solieri L

    更新日期：2020-10-02 00:00:00

  • Alternating temperatures and photoperiod effects on fungal growth and Ochratoxin A production by Aspergillus carbonarius isolated from Tunisian grapes.

    abstract：:The effect of three alternating temperatures cycles (20/30, 20/37 and 25/42 degrees C) and photoperiod on growth and Ochratoxin A (OTA) production of six isolates of Aspergillus carbonarius on synthetic nutrient medium were investigated. The different temperature regimes affected significantly both the mycelial growth...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.02.003

    authors： Oueslati S,Lasram S,Ramos AJ,Marin S,Mliki A,Sanchis V,Ghorbel A

    更新日期：2010-05-15 00:00:00

  • Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice.

    abstract：:Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge of the physiological and metabo...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.08.008

    authors： Morán-Marroquín GA,Córdova J,Valle-Rodríguez JO,Estarrón-Espinosa M,Díaz-Montaño DM

    更新日期：2011-11-15 00:00:00

  • Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5-5.0.

    abstract：:Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis of cassava cyanogenic glycosides often involves acid fermentation, and in some of these processes Bacillus species are encountered. Forty Bacillus spp. (20 Bacil...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.11.019

    authors： Abban S,Brimer L,Abdelgadir WS,Jakobsen M,Thorsen L

    更新日期：2013-01-15 00:00:00

  • MicroVal: a European approach to the certification of new microbiological methods. MicroVal secretariat.

    abstract：:Reference methods, such as those published by ISO (International Standards Organisation), are often laborious, expensive, and time consuming. More convenient, cheaper and more rapid methods are therefore often preferred for daily use. However, results obtained with such methods should be accepted by official control l...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00142-1

    authors：

    更新日期：1998-11-24 00:00:00

  • Organic acids make Escherichia coli more resistant to pulsed electric fields at acid pH.

    abstract：:Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at aci...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.10.023

    authors： Somolinos M,García D,Mañas P,Condón S,Pagán R

    更新日期：2010-01-01 00:00:00

  • Effect of Bifidobacterium thermacidophilum probiotic feeding on enterohemorrhagic Escherichia coli O157:H7 infection in BALB/c mice.

    abstract：:The effectiveness of Bifidobacterium thermacidophilum RBL 71 as a probiotic against enterohemorrhagic Escherichia coli O157:H7 infection was studied using a murine model. BALB/c mice were fed the probiotic for 7 days before or after single challenge with E. coli O157:H7. Fecal B. thermacidophilum RBL 71 and E. coli O1...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.04.041

    authors： Gagnon M,Kheadr EE,Dabour N,Richard D,Fliss I

    更新日期：2006-08-15 00:00:00

  • Mathematical modelling for predicting the growth of Pseudomonas spp. in poultry under variable temperature conditions.

    abstract：:A dynamic growth model under variable temperature conditions was implemented and calibrated using raw data for microbial growth of Pseudomonas spp. in poultry under aerobic conditions. The primary model was implemented using measurement data under a set of fixed temperatures. The two primary models used for predicting...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.07.022

    authors： Gospavic R,Kreyenschmidt J,Bruckner S,Popov V,Haque N

    更新日期：2008-10-31 00:00:00

  • Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: an intervention study in Northern Ghana.

    abstract：:Indigenous lactic acid fermented foods may have potential as probiotic treatment for diarrhoea, due to high levels of lactic acid bacteria. In this study the effect of a millet drink, spontaneously fermented by lactic acid bacteria, as a therapeutic agent among Ghanaian children with diarrhoea, was assessed. Children ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,随机对照试验

    doi：10.1016/j.ijfoodmicro.2006.04.022

    authors： Lei V,Friis H,Michaelsen KF

    更新日期：2006-08-01 00:00:00

  • Resistance of hepatitis A virus in mussels subjected to different domestic cookings.

    abstract：:Hepatitis A is a worldwide infectious disease. Shellfish consumption has always been one of the major risk factors for hepatitis A infection, especially when these products are eaten raw or slightly cooked. Moreover, the cooking does not always guarantee the harmlessness of shellfish. The aim of the present study was ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.04.008

    authors： Croci L,De Medici D,Di Pasquale S,Toti L

    更新日期：2005-11-25 00:00:00

  • Evaluation of radio-frequency heating in controlling Salmonella enterica in raw shelled almonds.

    abstract：:This study was conducted to investigate the efficacy of radio-frequency (RF) heating to reduce Salmonella enterica serovars Enteritidis, Typhimurium, and Senftenberg in raw shelled almonds compared to conventional convective heating, and the effect of RF heating on quality by measuring changes in the color and degree ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2017.04.007

    authors： Jeong SG,Baik OD,Kang DH

    更新日期：2017-08-02 00:00:00

  • Biocontrol of Monilinia laxa by Aureobasidium pullulans strains: Insights on competition for nutrients and space.

    abstract：:Two Aureobasidium pullulans strains (L1 and L8), able to prevent postharvest fruit decay, were evaluated in order to elucidate how the competition for nutrients and space was involved in their activity against Monilinia laxa, the causal agent of peach brown rot. The competition for nutrients was studied by co-culturin...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2017.02.007

    authors： Di Francesco A,Ugolini L,D'Aquino S,Pagnotta E,Mari M

    更新日期：2017-05-02 00:00:00

  • Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices.

    abstract：:Dry-cured sausages are colonised by moulds during the ripening process. The temperature and the salt content (which affects water activity, aw) predispose the surface to colonisation by Penicillium species, including Penicillium nordicum and Penicillium verrucosum which can lead to contamination of the sausages with o...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.11.014

    authors： Rodríguez A,Capela D,Medina Á,Córdoba JJ,Magan N

    更新日期：2015-02-02 00:00:00

  • The detection and prevalence of Clostridium botulinum in pig intestinal samples.

    abstract：:To determine the prevalence of Clostridium botulinum types A, B, E, and/or F in pig intestinal samples, different PCR-based methods were compared using artificially contaminated faeces. The methods included a multiplex PCR targeted to botulinum neurotoxin genes A, B, E, and F or a nested PCR targeted to toxin genes B,...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.04.017

    authors： Myllykoski J,Nevas M,Lindström M,Korkeala H

    更新日期：2006-07-15 00:00:00

  • Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin.

    abstract：:Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. Incorporation of natamycin gave rise to films with greater water uptake, weight loss and diameter ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.12.013

    authors： Balaguer MP,Fajardo P,Gartner H,Gomez-Estaca J,Gavara R,Almenar E,Hernandez-Munoz P

    更新日期：2014-03-03 00:00:00

  • Sources of enterococci in Idiazábal-type cheese.

    abstract：:Enterococci are a ubiquitous group and are natural constituents of the intestinal flora of nearly all animals and humans and can reach high levels in a variety of farmhouse cheeses. The purpose of this study was to determine the origin of the different enterococcal strains present in cheeses at different stages of rip...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.03.035

    authors： Ortigosa M,Irigoyen A,Urdin M,García S,Ibañez FC,Torre P

    更新日期：2008-07-15 00:00:00

  • Grapefruit juice and its furocoumarins inhibits autoinducer signaling and biofilm formation in bacteria.

    abstract：:Cell-to-cell communications in bacteria mediated by small diffusible molecules termed as autoinducers (AI) are known to influence gene expression and pathogenicity. Oligopeptides and N-acylhomoserine lactones (AHL) are major AI molecules involved in intra-specific communication in gram-positive and gram-negative bacte...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.03.028

    authors： Girennavar B,Cepeda ML,Soni KA,Vikram A,Jesudhasan P,Jayaprakasha GK,Pillai SD,Patil BS

    更新日期：2008-07-15 00:00:00

  • Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.

    abstract：:The food industry, under the regulation of the Department of Agriculture and Food (DAF) in the Republic of Ireland, is required to undertake all microbiological testing in relation to zoonoses control, in laboratories approved by DAF. These laboratories submit a monthly report of all tests undertaken, together with al...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.05.013

    authors： Jordan E,Egan J,Dullea C,Ward J,McGillicuddy K,Murray G,Murphy A,Bradshaw B,Leonard N,Rafter P,McDowell S

    更新日期：2006-10-15 00:00:00

  • Delimination of brewing yeast strains using different molecular techniques.

    abstract：:In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00356-1

    authors： Tornai-Lehoczki J,Dlauchy D

    更新日期：2000-12-05 00:00:00

  • Yeasts associated with Sardinian ewe's dairy products.

    abstract：:In the present work, the occurrence of yeasts in different types of typical Sardinian ewe's cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined. For the strains isolated the following properties were studied: proteolytic and lipolytic activities, the ability to grow at different ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00572-4

    authors： Cosentino S,Fadda ME,Deplano M,Mulargia AF,Palmas F

    更新日期：2001-09-19 00:00:00

  • Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage.

    abstract：:One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-prepared bushera. Isolates were phenotypically characterised by their ability to ferment 49 carbohydrates using API 50 CHL kit...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00148-4

    authors： Muyanja CM,Narvhus JA,Treimo J,Langsrud T

    更新日期：2003-02-15 00:00:00

  • Vibrio parahaemolyticus, Vibrio vulnificus and microorganisms of fecal origin in mussels (Mytilus galloprovincialis) sold in the Puglia region (Italy).

    abstract：:Mytilus galloprovincialis is one of the most commonly consumed of all bivalve molluscs. The consumption of raw bivalve molluscs has caused outbreaks of food poisoning due to Vibrio parahaemolyticus and Vibrio vulnificus. This paper reports the results of a survey on the presence of V. parahaemolyticus, V. vulnificus f...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.05.020

    authors： Normanno G,Parisi A,Addante N,Quaglia NC,Dambrosio A,Montagna C,Chiocco D

    更新日期：2006-02-01 00:00:00

  • The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products.

    abstract：:The objective of the study was to evaluate the combined effects of pasteurization intensity (no heat treatment and 10 min at 70, 80 and 90 °C), water activity (aw) (0.960-0.990), pH (5.5-7.0) and storage temperature (7 and 10 °C) on the survival and outgrowth of psychrotolerant spores of Bacillus cereus FF119b and Bac...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.04.018

    authors： Samapundo S,Heyndrickx M,Xhaferi R,de Baenst I,Devlieghere F

    更新日期：2014-07-02 00:00:00

  • Evaluation of molecular methods to determine enterotoxigenic status and molecular genotype of bovine, ovine, human and food isolates of Staphylococcus aureus.

    abstract：:This study evaluated the use of PFGE and single enzyme AFLP techniques for the determination of the genetic relationships between Staphyloccocus aureus isolates from human, bovine, ovine and food related sources and reports the prevalence of 'classic' (sea to see) and 'new' (seg, seh, sei, sej, sem, sen and seo) staph...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2005.07.008

    authors： Boerema JA,Clemens R,Brightwell G

    更新日期：2006-03-15 00:00:00

  • Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus.

    abstract：:The antimicrobial effects of spices and herbs from 18 plant species were examined on a foodborne pathogen, Vibrio parahaemolyticus, with the use of combinations of temperatures and nutrient levels. Basil, clove, garlic, horseradish, marjoram, oregano, rosemary, and thyme exhibited antibacterial activities at incubatio...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.04.031

    authors： Yano Y,Satomi M,Oikawa H

    更新日期：2006-08-15 00:00:00

  • Development of an affordable typing method for Meyerozyma guilliermondii using microsatellite markers.

    abstract：:Despite previously published methods, there is still a lack of rapid and affordable methods for genotyping the Meyerozyma guilliermondii yeast species. The development of microsatellite markers is a useful genotyping method in several yeast species. Using the Tandem Repeat Finder Software, a total of 19 microsatellite...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.10.008

    authors： Wrent P,Rivas EM,Peinado JM,de Silóniz MI

    更新日期：2016-01-18 00:00:00

  • Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.

    abstract：:Techniques for the development of mathematical models in the area of predictive microbiology have greatly improved recently, allowing better and more accurate descriptions of microbial responses to particular environmental conditions, thus enabling predictions of those responses to be made with greater confidence. Rec...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/0168-1605(94)90156-2

    authors： McClure PJ,Blackburn CW,Cole MB,Curtis PS,Jones JE,Legan JD,Ogden ID,Peck MW,Roberts TA,Sutherland JP

    更新日期：1994-11-01 00:00:00

  • Growth of Lactococcus lactis strains at low water activity: correlation with the ability to accumulate glycine betaine.

    abstract：:Lactococcus lactis strains were divided into two groups based on their ability to grow in the presence of an upper limit of either 2% w/v NaCl (sensitive) or 4% w/v NaCl (tolerant). Growth inhibition of NaCl tolerant strains was substantially relieved by glycine betaine which was accumulated in significant amounts whe...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00168-9

    authors： O'Callaghan J,Condon S

    更新日期：2000-04-10 00:00:00

  • Prevalence and characteristics of Shiga toxin-producing Escherichia coli isolated from retail raw meats in China.

    abstract：:Shiga toxin-producing Escherichia coli (STEC) causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome in humans. Most human infections are attributed to consumption of STEC-contaminated foodstuffs of animal origin. In this study, we evaluated the prevalence of STEC from retail raw meats collected from two ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2015.01.018

    authors： Bai X,Wang H,Xin Y,Wei R,Tang X,Zhao A,Sun H,Zhang W,Wang Y,Xu Y,Zhang Z,Li Q,Xu J,Xiong Y

    更新日期：2015-05-04 00:00:00

  • Accurate estimation of cardinal growth temperatures of Escherichia coli from optimal dynamic experiments.

    abstract：:Prediction of the microbial growth rate as a response to changing temperatures is an important aspect in the control of food safety and food spoilage. Accurate model predictions of the microbial evolution ask for correct model structures and reliable parameter values with good statistical quality. Given the widely acc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.07.007

    authors： Van Derlinden E,Bernaerts K,Van Impe JF

    更新日期：2008-11-30 00:00:00