Literature DB >> 19021813

Image analysis based quantification of bacterial volume change with high hydrostatic pressure.

M Pilavtepe-Celik1, M O Balaban, H Alpas, A E Yousef.   

Abstract

Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa. Software developed for this purpose was used to analyze SEM images and to calculate the change in view area and volume of cells. Significant increase in average cell view area and volume for S. aureus 485 was observed in response to pressure treatment at 400 MPa. Cell view area for E. coli O157:H7 933 significantly increased at 325 MPa, the maximum pressure treatment tested against this pathogen. In contrast to S. aureus, cells of E. coli O157:H7 exhibited significant increase in average view area and volume at 200 MPa. The pressure-induced increase in these parameters may be attributed to modifications in membrane properties, for example, denaturation of membrane-bound proteins and pressure-induced phase transition of membrane lipid bilayer.

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Year:  2008        PMID: 19021813     DOI: 10.1111/j.1750-3841.2008.00947.x

Source DB:  PubMed          Journal:  J Food Sci        ISSN: 0022-1147            Impact factor:   3.167


  4 in total

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Authors:  Wenqi Yu; Silvia Herbert; Peter L Graumann; Friedrich Götz
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2.  Higher Surgery and Recovery Room Air Pressures Associated with Reduced Surgical Site Infection Risk.

Authors:  Byron L Crape; Arnur Gusmanov; Binur Orazumbekova; Karapet Davtyan
Journal:  World J Surg       Date:  2021-01-15       Impact factor: 3.352

Review 3.  Microbial inactivation by high pressure processing: principle, mechanism and factors responsible.

Authors:  Rachna Sehrawat; Barjinder Pal Kaur; Prabhat K Nema; Somya Tewari; Lokesh Kumar
Journal:  Food Sci Biotechnol       Date:  2020-10-06       Impact factor: 2.391

4.  Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil.

Authors:  Hsien-Feng Kung; Yi-Chen Lee; Chiu-Chu Hwang; Ying-Chuan Wu; Ching-Yu Hsieh; Yung-Hsiang Tsai
Journal:  Food Sci Nutr       Date:  2020-05-12       Impact factor: 2.863

  4 in total

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