Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis--application of multivariate statistical analysis.
Identifieur interne : 002411 ( Main/Exploration ); précédent : 002410; suivant : 002412Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis--application of multivariate statistical analysis.
Auteurs : K V Kilimann [Allemagne] ; C. Hartmann ; A. Delgado ; R F Vogel ; M G G NzleSource :
- International journal of food microbiology [ 0168-1605 ] ; 2006.
Descripteurs français
- KwdFr :
- Analyse en composantes principales (MeSH), Analyse multifactorielle (MeSH), Chlorure de sodium (pharmacologie), Facteurs temps (MeSH), Lactococcus lactis (croissance et développement), Lactococcus lactis (effets des médicaments et des substances chimiques), Lactococcus lactis (métabolisme), Microbiologie alimentaire (MeSH), Modèles biologiques (MeSH), Multirésistance bactérienne aux médicaments (MeSH), Numération de colonies microbiennes (MeSH), Pression hydrostatique (MeSH), Protéines bactériennes (MeSH), Protéines de transport membranaire (MeSH), Saccharose (pharmacologie), Technologie alimentaire (MeSH), Température (MeSH).
- MESH :
- croissance et développement : Lactococcus lactis.
- effets des médicaments et des substances chimiques : Lactococcus lactis.
- métabolisme : Lactococcus lactis.
- pharmacologie : Chlorure de sodium, Saccharose.
- Analyse en composantes principales, Analyse multifactorielle, Facteurs temps, Microbiologie alimentaire, Modèles biologiques, Multirésistance bactérienne aux médicaments, Numération de colonies microbiennes, Pression hydrostatique, Protéines bactériennes, Protéines de transport membranaire, Technologie alimentaire, Température.
English descriptors
- KwdEn :
- Bacterial Proteins (MeSH), Colony Count, Microbial (MeSH), Drug Resistance, Multiple, Bacterial (MeSH), Food Microbiology (MeSH), Food Technology (MeSH), Hydrostatic Pressure (MeSH), Lactococcus lactis (drug effects), Lactococcus lactis (growth & development), Lactococcus lactis (metabolism), Membrane Transport Proteins (MeSH), Models, Biological (MeSH), Multivariate Analysis (MeSH), Principal Component Analysis (MeSH), Sodium Chloride (pharmacology), Sucrose (pharmacology), Temperature (MeSH), Time Factors (MeSH).
- MESH :
- chemical , pharmacology : Sodium Chloride, Sucrose.
- chemical : Bacterial Proteins, Membrane Transport Proteins.
- drug effects : Lactococcus lactis.
- growth & development : Lactococcus lactis.
- metabolism : Lactococcus lactis.
- Colony Count, Microbial, Drug Resistance, Multiple, Bacterial, Food Microbiology, Food Technology, Hydrostatic Pressure, Models, Biological, Multivariate Analysis, Principal Component Analysis, Temperature, Time Factors.
Abstract
It was the aim of this work to determine the combined effects of pressure, temperature, and co-solutes on Lactococcus lactis, and to detect correlations between culture-dependent and culture-independent methods for assessment of cellular viability and sublethal injury. Therefore, the pressure induced inactivation of L. lactis MG 1363 was investigated in buffer and in buffer with 1.5 M sucrose or 4 M NaCl at a pressure range of 0.1 to 500 MPa and a temperature range of 5 to 50 degrees C. The inactivation was characterised by viable cell counts, stress resistant cell counts, membrane integrity, metabolic activity, and the activity of the multi-drug-resistance transport enzyme LmrP. L. lactis was most resistant to pressure application at 20-30 degrees C. Sucrose protected towards inactivation at any temperature, NaCl provided protection at high temperatures only. By using Principal Component Analysis, correlations were detected between viable cell counts and metabolic activity as well as stress resistant cell counts and LmrP activity. In conclusion, the pressure-inactivation of L. lactis is strongly temperature dependent, baroprotection by sucrose occurs at any temperature but the baroprotective effects of NaCl is temperature dependent. Further on, a combination of two experimental methods fully describe lethal and sublethal injury of pressure treated cells. These simplification of data acquisition and model development facilitates the establishment of pressure processes in food technology.
DOI: 10.1016/j.ijfoodmicro.2006.01.006
PubMed: 16499985
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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Hartmann</name></author><author><name sortKey="Delgado, A" sort="Delgado, A" uniqKey="Delgado A" first="A" last="Delgado">A. Delgado</name></author><author><name sortKey="Vogel, R F" sort="Vogel, R F" uniqKey="Vogel R" first="R F" last="Vogel">R F Vogel</name></author><author><name sortKey="G Nzle, M G" sort="G Nzle, M G" uniqKey="G Nzle M" first="M G" last="G Nzle">M G G Nzle</name></author></analytic><series><title level="j">International journal of food microbiology</title><idno type="ISSN">0168-1605</idno><imprint><date when="2006" type="published">2006</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Bacterial Proteins (MeSH)</term><term>Colony Count, Microbial (MeSH)</term><term>Drug Resistance, Multiple, Bacterial (MeSH)</term><term>Food Microbiology (MeSH)</term><term>Food Technology (MeSH)</term><term>Hydrostatic Pressure (MeSH)</term><term>Lactococcus lactis (drug effects)</term><term>Lactococcus lactis (growth & development)</term><term>Lactococcus lactis (metabolism)</term><term>Membrane Transport Proteins (MeSH)</term><term>Models, Biological (MeSH)</term><term>Multivariate Analysis (MeSH)</term><term>Principal Component Analysis (MeSH)</term><term>Sodium Chloride (pharmacology)</term><term>Sucrose (pharmacology)</term><term>Temperature (MeSH)</term><term>Time Factors (MeSH)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Analyse en composantes principales (MeSH)</term><term>Analyse multifactorielle (MeSH)</term><term>Chlorure de sodium (pharmacologie)</term><term>Facteurs temps (MeSH)</term><term>Lactococcus lactis (croissance et développement)</term><term>Lactococcus lactis (effets des médicaments et des substances chimiques)</term><term>Lactococcus lactis (métabolisme)</term><term>Microbiologie alimentaire (MeSH)</term><term>Modèles biologiques (MeSH)</term><term>Multirésistance bactérienne aux médicaments (MeSH)</term><term>Numération de colonies microbiennes (MeSH)</term><term>Pression hydrostatique (MeSH)</term><term>Protéines bactériennes (MeSH)</term><term>Protéines de transport membranaire (MeSH)</term><term>Saccharose (pharmacologie)</term><term>Technologie alimentaire (MeSH)</term><term>Température (MeSH)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Sodium Chloride</term><term>Sucrose</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Bacterial Proteins</term><term>Membrane Transport Proteins</term></keywords><keywords scheme="MESH" qualifier="croissance et développement" xml:lang="fr"><term>Lactococcus lactis</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Lactococcus lactis</term></keywords><keywords scheme="MESH" qualifier="effets des médicaments et des substances chimiques" xml:lang="fr"><term>Lactococcus lactis</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Lactococcus lactis</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Lactococcus lactis</term></keywords><keywords scheme="MESH" qualifier="métabolisme" xml:lang="fr"><term>Lactococcus lactis</term></keywords><keywords scheme="MESH" qualifier="pharmacologie" xml:lang="fr"><term>Chlorure de sodium</term><term>Saccharose</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Drug Resistance, Multiple, Bacterial</term><term>Food Microbiology</term><term>Food Technology</term><term>Hydrostatic Pressure</term><term>Models, Biological</term><term>Multivariate Analysis</term><term>Principal Component Analysis</term><term>Temperature</term><term>Time Factors</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Analyse en composantes principales</term><term>Analyse multifactorielle</term><term>Facteurs temps</term><term>Microbiologie alimentaire</term><term>Modèles biologiques</term><term>Multirésistance bactérienne aux médicaments</term><term>Numération de colonies microbiennes</term><term>Pression hydrostatique</term><term>Protéines bactériennes</term><term>Protéines de transport membranaire</term><term>Technologie alimentaire</term><term>Température</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">It was the aim of this work to determine the combined effects of pressure, temperature, and co-solutes on Lactococcus lactis, and to detect correlations between culture-dependent and culture-independent methods for assessment of cellular viability and sublethal injury. Therefore, the pressure induced inactivation of L. lactis MG 1363 was investigated in buffer and in buffer with 1.5 M sucrose or 4 M NaCl at a pressure range of 0.1 to 500 MPa and a temperature range of 5 to 50 degrees C. The inactivation was characterised by viable cell counts, stress resistant cell counts, membrane integrity, metabolic activity, and the activity of the multi-drug-resistance transport enzyme LmrP. L. lactis was most resistant to pressure application at 20-30 degrees C. Sucrose protected towards inactivation at any temperature, NaCl provided protection at high temperatures only. By using Principal Component Analysis, correlations were detected between viable cell counts and metabolic activity as well as stress resistant cell counts and LmrP activity. In conclusion, the pressure-inactivation of L. lactis is strongly temperature dependent, baroprotection by sucrose occurs at any temperature but the baroprotective effects of NaCl is temperature dependent. Further on, a combination of two experimental methods fully describe lethal and sublethal injury of pressure treated cells. These simplification of data acquisition and model development facilitates the establishment of pressure processes in food technology.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">16499985</PMID><DateCompleted><Year>2006</Year><Month>08</Month><Day>07</Day></DateCompleted><DateRevised><Year>2015</Year><Month>11</Month><Day>19</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0168-1605</ISSN><JournalIssue CitedMedium="Print"><Volume>109</Volume><Issue>1-2</Issue><PubDate><Year>2006</Year><Month>May</Month><Day>25</Day></PubDate></JournalIssue><Title>International journal of food microbiology</Title><ISOAbbreviation>Int J Food Microbiol</ISOAbbreviation></Journal><ArticleTitle>Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis--application of multivariate statistical analysis.</ArticleTitle><Pagination><MedlinePgn>25-33</MedlinePgn></Pagination><Abstract><AbstractText>It was the aim of this work to determine the combined effects of pressure, temperature, and co-solutes on Lactococcus lactis, and to detect correlations between culture-dependent and culture-independent methods for assessment of cellular viability and sublethal injury. Therefore, the pressure induced inactivation of L. lactis MG 1363 was investigated in buffer and in buffer with 1.5 M sucrose or 4 M NaCl at a pressure range of 0.1 to 500 MPa and a temperature range of 5 to 50 degrees C. The inactivation was characterised by viable cell counts, stress resistant cell counts, membrane integrity, metabolic activity, and the activity of the multi-drug-resistance transport enzyme LmrP. L. lactis was most resistant to pressure application at 20-30 degrees C. Sucrose protected towards inactivation at any temperature, NaCl provided protection at high temperatures only. By using Principal Component Analysis, correlations were detected between viable cell counts and metabolic activity as well as stress resistant cell counts and LmrP activity. In conclusion, the pressure-inactivation of L. lactis is strongly temperature dependent, baroprotection by sucrose occurs at any temperature but the baroprotective effects of NaCl is temperature dependent. Further on, a combination of two experimental methods fully describe lethal and sublethal injury of pressure treated cells. These simplification of data acquisition and model development facilitates the establishment of pressure processes in food technology.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Kilimann</LastName><ForeName>K V</ForeName><Initials>KV</Initials><AffiliationInfo><Affiliation>Lehrstuhl für Fluidmechanik und Prozessautomation, Technische Universität München, Weihenstephaner Steig 23, D-85350 Freising, Germany.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Hartmann</LastName><ForeName>C</ForeName><Initials>C</Initials></Author><Author ValidYN="Y"><LastName>Delgado</LastName><ForeName>A</ForeName><Initials>A</Initials></Author><Author ValidYN="Y"><LastName>Vogel</LastName><ForeName>R F</ForeName><Initials>RF</Initials></Author><Author ValidYN="Y"><LastName>Gänzle</LastName><ForeName>M G</ForeName><Initials>MG</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2006</Year><Month>02</Month><Day>24</Day></ArticleDate></Article><MedlineJournalInfo><Country>Netherlands</Country><MedlineTA>Int J Food Microbiol</MedlineTA><NlmUniqueID>8412849</NlmUniqueID><ISSNLinking>0168-1605</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D001426">Bacterial Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="C096807">LmrP protein, Lactococcus lactis</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D026901">Membrane Transport Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>451W47IQ8X</RegistryNumber><NameOfSubstance UI="D012965">Sodium Chloride</NameOfSubstance></Chemical><Chemical><RegistryNumber>57-50-1</RegistryNumber><NameOfSubstance UI="D013395">Sucrose</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001426" MajorTopicYN="N">Bacterial Proteins</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D024901" MajorTopicYN="N">Drug Resistance, Multiple, Bacterial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005524" MajorTopicYN="N">Food Technology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006874" MajorTopicYN="Y">Hydrostatic Pressure</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013294" MajorTopicYN="N">Lactococcus lactis</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="Y">growth & development</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D026901" MajorTopicYN="N">Membrane Transport Proteins</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008954" MajorTopicYN="N">Models, Biological</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015999" MajorTopicYN="N">Multivariate Analysis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D025341" MajorTopicYN="N">Principal Component Analysis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012965" MajorTopicYN="N">Sodium Chloride</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013395" MajorTopicYN="N">Sucrose</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="Y">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2005</Year><Month>01</Month><Day>28</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2005</Year><Month>10</Month><Day>24</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2006</Year><Month>01</Month><Day>07</Day></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2006</Year><Month>2</Month><Day>28</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2006</Year><Month>8</Month><Day>8</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2006</Year><Month>2</Month><Day>28</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">16499985</ArticleId><ArticleId IdType="pii">S0168-1605(06)00056-0</ArticleId><ArticleId IdType="doi">10.1016/j.ijfoodmicro.2006.01.006</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Allemagne</li></country><region><li>Bavière</li><li>District de Haute-Bavière</li></region><settlement><li>Munich</li></settlement><orgName><li>Université technique de Munich</li></orgName></list><tree><noCountry><name sortKey="Delgado, A" sort="Delgado, A" uniqKey="Delgado A" first="A" last="Delgado">A. Delgado</name><name sortKey="G Nzle, M G" sort="G Nzle, M G" uniqKey="G Nzle M" first="M G" last="G Nzle">M G G Nzle</name><name sortKey="Hartmann, C" sort="Hartmann, C" uniqKey="Hartmann C" first="C" last="Hartmann">C. Hartmann</name><name sortKey="Vogel, R F" sort="Vogel, R F" uniqKey="Vogel R" first="R F" last="Vogel">R F Vogel</name></noCountry><country name="Allemagne"><region name="Bavière"><name sortKey="Kilimann, K V" sort="Kilimann, K V" uniqKey="Kilimann K" first="K V" last="Kilimann">K V Kilimann</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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