Injury and recovery of Escherichia coli ATCC25922 cells treated by high hydrostatic pressure at 400–600 MPa

Kimura, Keitarou; Morimatsu, Kazuya; Inaoka, Tsukasa; Yamamoto, Kazutaka

doi:10.1016/j.jbiosc.2017.01.007

Cited by 33 publications

(22 citation statements)

References 40 publications

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“…However, VBNC E. coli treated with 10 µg/l sorbic acid did not grow in NB alone within 24 h. When the bacteria in the VBNC state are migrated from a low nutrient condition to a high nutritional condition, as with NB, disturbances in the physiological mechanisms occur, which produce reactive oxygen species that damage the cells. Pyruvic acid neutralizes active oxygen and promotes resuscitation from the VBNC state Calabrese and Bissonnette, 1990;Czechowicz et al, 1996;Kimura et al, 2017;Morishige et al, 2013 . When 1% sodium pyruvate was added to NB, VBNC began to grow exponentially after 17 h, resulting in successful resuscitation.…”

Section: A B C Dmentioning

confidence: 99%

Low-concentration Sorbic Acid Promotes the Induction of <i>Escherichia coli</i> into a Viable but Nonculturable State

et al. 2019

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The effect of food preservatives and sanitizers at low concentrations on the induction of Escherichia coli into a viable but nonculturable VBNC state was investigated. When E. coli was incubated in physiological saline at 37 , the viable cell count measured by plate counting was approximately 3-logs lower than that measured by flow cytometry after 30 days. This difference, and morphological changes in cells, confirmed the transition of E. coli into a VBNC state. Adding 10 µg/l of sorbic acid significantly promoted the induction of E. coli into a VBNC state. This effect was not seen with benzoic acid or sodium hypochlorite at the same concentration. Resuscitation of E. coli VBNC cells was successful when they were grown in nutrient broth containing sodium pyruvate. These results suggest that the presence of low concentrations of food additives in a food manufacturing environment may act as potential triggers for bacterial VBNC induction.

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Section: A B C Dmentioning

confidence: 99%

Low-concentration Sorbic Acid Promotes the Induction of <i>Escherichia coli</i> into a Viable but Nonculturable State

et al. 2019

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“…If this was the case it becomes important to test the piezo-stimulating effect in other foods. For some bacteria, the recovery after HPP is favoured under less oxidative conditions (Kimura et al, 2017). Besides the removal of oxygen by vacuum packaging, the addition of lactate and diacetate, with recognised antioxidant potential (FAO/WHO, 1995), could contribute to a better recovery, but this hardly explains the piezo-stimulation observed in the present study.…”

Section: Listeria Monocytogenes Behaviour In Hpp Cooked Hammentioning

confidence: 54%

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage

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Dalgaard

et al. 2019

International Journal of Food Microbiology

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The aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to inhibit growth of the pathogen. Cooked ham batches were manufactured without organic acids (control), with potassium lactate (2.8% or 4%) or with potassium lactate and sodium diacetate (2.0% + 0.11% or 2.0% + 0.45%). Products were aseptically sliced and inoculated with 10 7 cfu/g or 10 2 cfu/g of either L. monocytogenes CTC1034 (a meat isolate) or a cocktail of three isolates (12MOB045Lm, 12MOB089Lm and Scott A). Vacuum-packed samples with 10 7 cfu/g were HPP at 600 MPa for 3 min, whereas samples with 10 2 cfu/g were not HPP. Growth or survival of L. monocytogenes was determined during subsequent storage at 8, 12 and 20 ºC. Growth or survival was characterized by fitting the experimental data using the primary logistic model and the log-linear with shoulder model, respectively. Secondary models were fitted to characterize the effect of temperature on growth kinetic parameters without or with HPP. For cooked ham without organic acids, growth rates of L. monocytogenes were slightly increased by HPP and lag times were longer. Interestingly, for cooked ham with organic acids, the HPP had a significant stimulating effect on subsequent growth of L. monocytogenes (piezo-stimulation). At 20 ºC, the growth rates of L. monocytogenes in cooked ham with lactate were up to 4-fold higher than those of the same product without HPP. The observed enhancement of the piezo-stimulating effect of organic acids on growth rates during storage of HPP cooked ham represents a challenge for the use of organic acids as antimicrobials in these products. A predictive model available as part of the Food Spoilage and Safety Predictor (FSSP) software seemed useful to predict growth and growth boundary of L. monocytogenes in non-pressurised cooked ham. This model was calibrated to take into account the observed piezo-stimulating effect and to predict growth of L.

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“…According to previous study, high hydrostatic pressure can generate oxidative stress [ 23 , 24 ]. Carnosine was reported to scavenge reactive oxygen species (ROS) [ 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

Metabolomic Investigations on Nesterenkonia flava Revealed Significant Differences between Marine and Terrestrial Actinomycetes

et al. 2018

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Marine microorganisms are an important source of natural products with potent bioactivities. Unlike the land, the ocean, especially the deep-sea, is characterized by high pressure, high salinity, low nutrition, and no light among others. Therefore, the biodiversity of marine microorganisms is supposed to be very different from that of the terrestrial ones. Yet, many marine microorganisms can find their counterparts in terrestrial environments. To evaluate their differences, a comparative metabolomics investigation was performed on four strains of Nesterenkonia flava isolated from terrestrial and marine environments. As a result, marine strains were clearly distinguished from terrestrial ones on the principal components analysis (PCA) score plot. Furthermore, by partial least squares discrimination analysis (PLS-DA) and univariate analysis, the characteristic metabolites were figured out and found to be involved in osmotic regulation, redox balancing, and energy metabolism. Our results demonstrated that marine actinomycetes could produce novel secondary metabolites different from their terrestrial relatives because they have special metabolic patterns closely related to the unique features of their living environment.

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Injury and recovery of Escherichia coli ATCC25922 cells treated by high hydrostatic pressure at 400–600 MPa

Cited by 33 publications

References 40 publications

Low-concentration Sorbic Acid Promotes the Induction of <i>Escherichia coli</i> into a Viable but Nonculturable State

Low-concentration Sorbic Acid Promotes the Induction of <i>Escherichia coli</i> into a Viable but Nonculturable State

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage

Metabolomic Investigations on Nesterenkonia flava Revealed Significant Differences between Marine and Terrestrial Actinomycetes

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