Protection by sucrose against heat-induced lethal and sublethal injury of Lactococcus lactis: An FT-IR study

Kilimann, K.V.; Doster, Wolfgang; Vogel, Rudi F.; Hartmann, C.; Gänzle, Michael G.

doi:10.1016/j.bbapap.2006.04.016

Cited by 35 publications

(20 citation statements)

References 49 publications

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“…The spectra of ionic liquid-modified silica exhibited an inconspicuous peak at the wavelength of 1575 cm −1 in Fig. 3 and the finger print region of the amide bands was from 1500 to 1600 cm −1 [29,30]. This means some C-N groups had interacted with the commercial silica.…”

Section: Ft-raman Analysismentioning

confidence: 90%

Solid-phase extraction of tanshinones from Salvia Miltiorrhiza Bunge using ionic liquid-modified silica sorbents

Tian

Yan

Row

2009

Journal of Chromatography B

107

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Section: Ft-raman Analysismentioning

confidence: 90%

Solid-phase extraction of tanshinones from Salvia Miltiorrhiza Bunge using ionic liquid-modified silica sorbents

Tian

Yan

Row

2009

Journal of Chromatography B

107

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“…The authors also observed increased Raman intensity for lipids and some proteins but not for nucleic acids as a function of nanoparticle concentration indicating that nanoparticleinduced injury is likely caused by a different mechanism than antibiotic treatment in which protein and nucleic acid synthesis are inhibited. In other studies, FT-IR was used to study heat-induced lethal and sublethal injuries in Lactococcus lactis (Kilimann et al 2006), osmotic and thermally induced injuries of E. coli (Mille et al 2002), UV radiationinduced injury of Staphylococcus aureus (Krishnamurthy et al 2010), lethal injury in E. coli caused by dehydration (Beney et al 2004), radical-induced damage of Micrococcus luteus (Lorin-Latxague and Melin 2005), acid tolerance response of Streptococcus macedonicus (Papadimitriou et al 2008), and toxicity response of yeast (Corte et al 2010). Recently, the membrane phase behavior of E. coli during desiccation and rehydration was also studied by FT-IR (Scherber et al 2009).…”

Section: Studies Of Bacterial Injury and Inactivation By Vibrational mentioning

confidence: 99%

Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

Al-Qadiri

Lin

et al. 2011

Food Bioprocess Technol

204

120

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Infrared spectroscopy and Raman spectroscopy provide complementary technologies for rapid and precise detection of microorganisms and are emerging methods in food analysis. It is possible to use either of these techniques to differentiate and quantify microorganisms in relatively simple matrices such as liquid media and simple solutions with determinations taking less than an hour. Vibrational spectroscopy, unlike other techniques used in microbiology, is a relatively simple method for studying structural changes occurring within a microbial cell following environmental stress and applications of food processing treatments. Vibrational spectroscopy provides a wide range of biochemical properties about bacteria in a single spectrum, most importantly characteristics of the cell membrane. These techniques are especially useful for studying properties of bacterial biofilms on contact surfaces, the presence and viability of bacterial vegetative cells and spores, the type and degree of bacterial injury, and assessment of antibiotic susceptibility. Future trends in food analysis will involve combining vibrational spectroscopy with microscopy, mass spectroscopy, or DNA-based methods to comprehensively study bacterial stress. Further advances in selectivity, sensitivity, and improved chemometric methods, along with reduction in the cost of instrumentation, may lead to the development of fieldready and real-time analytical systems.

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“…Liu et al (2004) utilized FTIR to assess the interaction between chitosan and a synthetic phospholipid membrane in an effort to understand the basic inactivation mechanism. Several researchers have successfully utilized FTIR for discrimination of microorganisms and the investigation of the changes in chemical composition because of several processes (Kilimann et al 2006;Zhang et al 2006). Therefore, the use of TEM and FTIR will be beneficial to explore the inactivation mechanisms for pulsed UV light and infrared treatments.…”

Section: Introductionmentioning

confidence: 99%

Microscopic and Spectroscopic Evaluation of Inactivation of Staphylococcus aureus by Pulsed UV Light and Infrared Heating

Krishnamurthy

Tewari

Irudayaraj

et al. 2008

Food Bioprocess Technol

168

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Pulsed UV light and infrared heat-treated Staphylococcus aureus cells were analyzed using transmission electron microscopy to identify the cell damage due to the treatment process. A 5-s treatment with pulsed UV light resulted in complete inactivation of S. aureus even after enrichment. The temperature increase during the pulsed UV light treatment was insignificant, which suggested a nonthermal treatment. S. aureus was also infrared heat treated using an infrared heating system with six infrared lamps. Five milliliters of S. aureus cells in phosphate buffer was treated at 700°C lamp temperature for 20 min. The microscopic observation clearly indicated that there was cell wall damage, cytoplasmic membrane shrinkage, cellular content leakage, and mesosome disintegration after both pulsed UV light and infrared treatments. Fourier transform infrared microspectrometry was successfully used to classify the pulsed UV light and infrared heat-treated S. aureus by discriminant analysis.

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Protection by sucrose against heat-induced lethal and sublethal injury of Lactococcus lactis: An FT-IR study

Cited by 35 publications

References 49 publications

Solid-phase extraction of tanshinones from Salvia Miltiorrhiza Bunge using ionic liquid-modified silica sorbents

Solid-phase extraction of tanshinones from Salvia Miltiorrhiza Bunge using ionic liquid-modified silica sorbents

Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

Microscopic and Spectroscopic Evaluation of Inactivation of Staphylococcus aureus by Pulsed UV Light and Infrared Heating

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