Literature DB >> 32783384

Induction of Escherichia coli O157:H7 into a viable but non-culturable state by high temperature and its resuscitation.

Yulong Fu1, Yangyang Jia1, Jiahui Fan1, Chunna Yu2, Chungui Yu1, Chaofeng Shen1,3.   

Abstract

Escherichia coli O157:H7, a causative agent of haemolytic uremic syndrome, can enter into a viable but non-culturable (VBNC) state in response to harsh stress. Bacteria in this state can retain membrane integrity, metabolic activity and virulence expression, which may present health risks. However, virulence expression and resuscitation ability of the VBNC state are not well understood. Here, we induced E. coli O157:H7 into a VBNC state by high temperature, which is commonly used to prevent the proliferation of pathogens in process of soil solarization, composting and anaerobic digestion of organic wastes. The virulence genes were highly expressed in the VBNC state and resuscitated daughter cells. The resuscitation of VBNC cells occurred after the removal of heat stress in Luria-Bertani medium. In addition, E. coli O157: H7 cells can leave the VBNC state and resuscitate with the clearance of protein aggregates. Notably, with the accumulation of protein aggregation and increased levels of reactive oxygen species, cells lost their ability to resuscitate. The results of this study not only can facilitate a better understanding of the health risks associated with the VBNC state but also have the potential to provide a theoretical basis for thermal disinfection processing.
© 2020 Society for Applied Microbiology and John Wiley & Sons Ltd.

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Year:  2020        PMID: 32783384     DOI: 10.1111/1758-2229.12877

Source DB:  PubMed          Journal:  Environ Microbiol Rep        ISSN: 1758-2229            Impact factor:   3.541


  1 in total

1.  Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice.

Authors:  Luciana Di Gregorio; Alex Tchuenchieu; Valeria Poscente; Stefania Arioli; Antonella Del Fiore; Manuela Costanzo; Debora Giorgi; Sergio Lucretti; Annamaria Bevivino
Journal:  Foods       Date:  2022-05-30
  1 in total

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