Changes in cellular structure of heat‐treated Salmonella in low‐moisture environments
| Autor: | Juming Tang, Jie Xu, Devendra H. Shah, Jinxia Song |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Salmonella
Hot Temperature Salmonella enteritidis Flour Colony Count Microbial medicine.disease_cause Applied Microbiology and Biotechnology 03 medical and health sciences medicine Food science Desiccation Triticum 030304 developmental biology 0303 health sciences Microbial Viability Moisture Strain (chemistry) 030306 microbiology Chemistry Water General Medicine Trypticase soy Cellular Structures Food Microbiology Heat treated Ultrastructure Biotechnology |
| Zdroj: | Journal of Applied Microbiology. 129:434-442 |
| ISSN: | 1365-2672 1364-5072 |
| DOI: | 10.1111/jam.14614 |
| Popis: | AIMS Salmonella cells desiccated in an environment with low-water activity (aw ) show longer survival times and enhanced resistance to heat. However, little is known about the cellular ultrastructure of Salmonella in low-aw environment in relation to the survival and persistence during desiccation. MATERIALS AND RESULTS In this study, Salmonella Enteritidis strain PT30 was dehydrated by exposure to air or by mixing with wheat flour (aw 0·30 at room temperature) for 7 days followed by heat treatment at 80°C for 10, 20, 60 min respectively. Transmission electron microscopy (TEM) was employed to examine and compare the ultrastructure of heat-treated S. Enteritidis cells after desiccation with the cells suspended in trypticase soy broth (TSB). Cells suspended in TSB broth showed disrupted ribosomes, congregated proteins and denatured DNA. However, no significant alterations were observed in the ultrastructure of the desiccated cells after heat treatment. The number of desiccated S. Enteritidis cells decreased by |
| Databáze: | OpenAIRE |
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