2008
DOI: 10.1111/j.1750-3841.2008.00763.x
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The Use of Bacterial Alkaline Phosphatase Assay for Rapid Monitoring of Bacterial Counts on Spinach

Abstract: This study was undertaken to evaluate the applicability of bacterial alkaline phosphatase (ALP) activity for rapid monitoring of total mesophilic bacteria counts in spinach. A set of fresh and decayed spinach mixtures were tested to rapidly (10 min) monitor spinach bacterial counts. To assay ALP activity, Lumigen APS-5 was used as a substrate. Bovine ALP was reduced after heat treatment at 75 degrees C for 1 min; in contrast, bacterial ALP activity increased. To differentiate bacterial ALP from other ALP, heat… Show more

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Cited by 2 publications
(3 citation statements)
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“…Protein was removed from the extracts with phenol/chloroform (1:1 ( v / v )), followed by three successive extractions with chloroform. The polyP content was determined spectrophotometrically using a Beckman DU-64 spectrophotometer [51,53]. The resulting polyP yield was 70 µg/g bacteria (wet weight), following the established determination method [52].…”
Section: Methodsmentioning
confidence: 99%
“…Protein was removed from the extracts with phenol/chloroform (1:1 ( v / v )), followed by three successive extractions with chloroform. The polyP content was determined spectrophotometrically using a Beckman DU-64 spectrophotometer [51,53]. The resulting polyP yield was 70 µg/g bacteria (wet weight), following the established determination method [52].…”
Section: Methodsmentioning
confidence: 99%
“…Bacterial alkaline phosphatases are more heat stable than those of animal and plant origin, and researchers have shown the effective use of heat treatment step to differeniate bacterial alkaline phosphatases from those of both plant 43 and animal origin 44 when testing foods and could be implemented as part of our assay. There a several methods which can be used to reduce this potential interferance.…”
Section: Future Applications: Food and Water Testingmentioning
confidence: 99%
“…There a several methods which can be used to reduce this potential interferance. Bacterial alkaline phosphatases are more heat stable than those of animal and plant origin, and researchers have shown the effective use of heat treatment step to differeniate bacterial alkaline phosphatases from those of both plant 43 and animal origin 44 when testing foods and could be implemented as part of our assay.…”
Section: Future Applications: Food and Water Testingmentioning
confidence: 99%