The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis.
Identifieur interne : 000008 ( PubMed/Checkpoint ); précédent : 000007; suivant : 000009The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis.
Auteurs : Amir H P. Anvarian [Royaume-Uni] ; Madeleine P. Smith [Royaume-Uni] ; Tim W. Overton [Royaume-Uni]Source :
- International journal of food microbiology [ 1879-3460 ] ; 2016.
English descriptors
- KwdEn :
- MESH :
- growth & development : Escherichia coli K12.
- methods : Centrifugation, Filtration, Food Microbiology.
- microbiology : Citrus sinensis, Fruit and Vegetable Juices.
- physiology : Escherichia coli K12.
- Colony Count, Microbial, Flow Cytometry, Microbial Viability.
Abstract
Orange juice (OJ) is a food product available in various forms which can be processed to a greater or lesser extent. Minimally-processed OJ has a high consumer perception but presents a potential microbiological risk due to acid-tolerant bacteria. Clarification of OJ (such as removal of cloud) is a common processing step in many OJ products. However, many of the antimicrobial components of OJ such as essential oils are present in the cloud fraction. Here, the effect of clarification by filtration on the viability and physiology of Escherichia coli K-12 was tested using total viable count (TVC) and flow cytometric (FCM) analysis. The latter technique was also used to monitor intracellular pH during incubation in OJ. Removal of the OJ cloud fraction was shown to have dramatic effects on bacterial viability and physiology during storage at a range of incubation temperatures. For instance, at 4 °C, a significantly lower number of healthy cells and a significantly higher number of injured cells were observed in 0.22 μm-filtered OJ at 24h post-inoculation, compared to filtered OJ samples containing particles between 0.22 μm and 11 μm in size. Similarly, there was a significant difference between the number of healthy bacteria in the 0.7 μm-filtered OJ and both 0.22 μm-filtered and 1.2 μm-filtered OJ after 24 hour incubation at 22.5 °C. This indicated that OJ cloud between 0.7 μm and 0.22 μm in size might have an adverse effect on the viability of E. coli K-12. Furthermore, FCM allowed the rapid analysis of bacterial physiology without the requirement for growth on agar plates, and revealed the extent of the viable but non-culturable (VBNC) population. For example, at 4 °C, while the FCM viable count did not substantially decrease until 48 h, decreases in TVC were observed between 0 and 48 hour incubation, due to a subset of injured bacteria entering the VBNC state, hence being unable to grow on agar plates. This study highlights the application of FCM in monitoring bacterial physiology in foods, and potential effects of OJ clarification on bacterial physiology.
DOI: 10.1016/j.ijfoodmicro.2015.11.016
PubMed: 26705746
Affiliations:
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Anvarian</name><affiliation wicri:level="4"><nlm:affiliation>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT</wicri:regionArea><orgName type="university">Université de Birmingham</orgName><placeName><settlement type="city">Birmingham</settlement><region type="country">Angleterre</region><region type="région" nuts="1">Midlands de l'Ouest</region></placeName></affiliation></author><author><name sortKey="Smith, Madeleine P" sort="Smith, Madeleine P" uniqKey="Smith M" first="Madeleine P" last="Smith">Madeleine P. 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Smith</name><affiliation wicri:level="4"><nlm:affiliation>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT</wicri:regionArea><orgName type="university">Université de Birmingham</orgName><placeName><settlement type="city">Birmingham</settlement><region type="country">Angleterre</region><region type="région" nuts="1">Midlands de l'Ouest</region></placeName></affiliation></author><author><name sortKey="Overton, Tim W" sort="Overton, Tim W" uniqKey="Overton T" first="Tim W" last="Overton">Tim W. Overton</name><affiliation wicri:level="4"><nlm:affiliation>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom; Institute of Microbiology & Infection, University of Birmingham, Birmingham B15 2TT, United Kingdom. Electronic address: t.w.overton@bham.ac.uk.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom; Institute of Microbiology & Infection, University of Birmingham, Birmingham B15 2TT</wicri:regionArea><orgName type="university">Université de Birmingham</orgName><placeName><settlement type="city">Birmingham</settlement><region type="country">Angleterre</region><region type="région" nuts="1">Midlands de l'Ouest</region></placeName></affiliation></author></analytic><series><title level="j">International journal of food microbiology</title><idno type="eISSN">1879-3460</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Centrifugation (methods)</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><term>Escherichia coli K12 (growth & development)</term><term>Escherichia coli K12 (physiology)</term><term>Filtration (methods)</term><term>Flow Cytometry</term><term>Food Microbiology (methods)</term><term>Fruit and Vegetable Juices (microbiology)</term><term>Microbial Viability</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Escherichia coli K12</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Centrifugation</term><term>Filtration</term><term>Food Microbiology</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Citrus sinensis</term><term>Fruit and Vegetable Juices</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Escherichia coli K12</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Flow Cytometry</term><term>Microbial Viability</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Orange juice (OJ) is a food product available in various forms which can be processed to a greater or lesser extent. Minimally-processed OJ has a high consumer perception but presents a potential microbiological risk due to acid-tolerant bacteria. Clarification of OJ (such as removal of cloud) is a common processing step in many OJ products. However, many of the antimicrobial components of OJ such as essential oils are present in the cloud fraction. Here, the effect of clarification by filtration on the viability and physiology of Escherichia coli K-12 was tested using total viable count (TVC) and flow cytometric (FCM) analysis. The latter technique was also used to monitor intracellular pH during incubation in OJ. Removal of the OJ cloud fraction was shown to have dramatic effects on bacterial viability and physiology during storage at a range of incubation temperatures. For instance, at 4 °C, a significantly lower number of healthy cells and a significantly higher number of injured cells were observed in 0.22 μm-filtered OJ at 24h post-inoculation, compared to filtered OJ samples containing particles between 0.22 μm and 11 μm in size. Similarly, there was a significant difference between the number of healthy bacteria in the 0.7 μm-filtered OJ and both 0.22 μm-filtered and 1.2 μm-filtered OJ after 24 hour incubation at 22.5 °C. This indicated that OJ cloud between 0.7 μm and 0.22 μm in size might have an adverse effect on the viability of E. coli K-12. Furthermore, FCM allowed the rapid analysis of bacterial physiology without the requirement for growth on agar plates, and revealed the extent of the viable but non-culturable (VBNC) population. For example, at 4 °C, while the FCM viable count did not substantially decrease until 48 h, decreases in TVC were observed between 0 and 48 hour incubation, due to a subset of injured bacteria entering the VBNC state, hence being unable to grow on agar plates. This study highlights the application of FCM in monitoring bacterial physiology in foods, and potential effects of OJ clarification on bacterial physiology.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26705746</PMID><DateCreated><Year>2016</Year><Month>1</Month><Day>14</Day></DateCreated><DateCompleted><Year>2016</Year><Month>08</Month><Day>15</Day></DateCompleted><DateRevised><Year>2016</Year><Month>1</Month><Day>14</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1879-3460</ISSN><JournalIssue CitedMedium="Internet"><Volume>219</Volume><PubDate><Year>2016</Year><Month>Feb</Month><Day>16</Day></PubDate></JournalIssue><Title>International journal of food microbiology</Title><ISOAbbreviation>Int. J. Food Microbiol.</ISOAbbreviation></Journal><ArticleTitle>The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis.</ArticleTitle><Pagination><MedlinePgn>38-43</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.ijfoodmicro.2015.11.016</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0168-1605(15)30179-3</ELocationID><Abstract><AbstractText>Orange juice (OJ) is a food product available in various forms which can be processed to a greater or lesser extent. Minimally-processed OJ has a high consumer perception but presents a potential microbiological risk due to acid-tolerant bacteria. Clarification of OJ (such as removal of cloud) is a common processing step in many OJ products. However, many of the antimicrobial components of OJ such as essential oils are present in the cloud fraction. Here, the effect of clarification by filtration on the viability and physiology of Escherichia coli K-12 was tested using total viable count (TVC) and flow cytometric (FCM) analysis. The latter technique was also used to monitor intracellular pH during incubation in OJ. Removal of the OJ cloud fraction was shown to have dramatic effects on bacterial viability and physiology during storage at a range of incubation temperatures. For instance, at 4 °C, a significantly lower number of healthy cells and a significantly higher number of injured cells were observed in 0.22 μm-filtered OJ at 24h post-inoculation, compared to filtered OJ samples containing particles between 0.22 μm and 11 μm in size. Similarly, there was a significant difference between the number of healthy bacteria in the 0.7 μm-filtered OJ and both 0.22 μm-filtered and 1.2 μm-filtered OJ after 24 hour incubation at 22.5 °C. This indicated that OJ cloud between 0.7 μm and 0.22 μm in size might have an adverse effect on the viability of E. coli K-12. Furthermore, FCM allowed the rapid analysis of bacterial physiology without the requirement for growth on agar plates, and revealed the extent of the viable but non-culturable (VBNC) population. For example, at 4 °C, while the FCM viable count did not substantially decrease until 48 h, decreases in TVC were observed between 0 and 48 hour incubation, due to a subset of injured bacteria entering the VBNC state, hence being unable to grow on agar plates. This study highlights the application of FCM in monitoring bacterial physiology in foods, and potential effects of OJ clarification on bacterial physiology.</AbstractText><CopyrightInformation>Copyright © 2015 Elsevier B.V. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Anvarian</LastName><ForeName>Amir H P</ForeName><Initials>AH</Initials><AffiliationInfo><Affiliation>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Smith</LastName><ForeName>Madeleine P</ForeName><Initials>MP</Initials><AffiliationInfo><Affiliation>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Overton</LastName><ForeName>Tim W</ForeName><Initials>TW</Initials><AffiliationInfo><Affiliation>Bioengineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom; Institute of Microbiology & Infection, University of Birmingham, Birmingham B15 2TT, United Kingdom. Electronic address: t.w.overton@bham.ac.uk.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><GrantList CompleteYN="Y"><Grant><Agency>Biotechnology and Biological Sciences Research Council</Agency><Country>United Kingdom</Country></Grant></GrantList><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>Nov</Month><Day>30</Day></ArticleDate></Article><MedlineJournalInfo><Country>Netherlands</Country><MedlineTA>Int J Food Microbiol</MedlineTA><NlmUniqueID>8412849</NlmUniqueID><ISSNLinking>0168-1605</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D002498" MajorTopicYN="N">Centrifugation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D048168" MajorTopicYN="N">Escherichia coli K12</DescriptorName><QualifierName UI="Q000254" MajorTopicYN="Y">growth & development</QualifierName><QualifierName UI="Q000502" MajorTopicYN="N">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005374" MajorTopicYN="N">Filtration</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005434" MajorTopicYN="N">Flow Cytometry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000067030" MajorTopicYN="N">Fruit and Vegetable Juices</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D050296" MajorTopicYN="Y">Microbial Viability</DescriptorName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">E. coli</Keyword><Keyword MajorTopicYN="N">Filtration</Keyword><Keyword MajorTopicYN="N">Flow cytometry</Keyword><Keyword MajorTopicYN="N">Orange juice</Keyword><Keyword MajorTopicYN="N">Viable but non-culturable</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2015</Year><Month>5</Month><Day>26</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2015</Year><Month>10</Month><Day>17</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2015</Year><Month>11</Month><Day>28</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>12</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>12</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>8</Month><Day>16</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26705746</ArticleId><ArticleId IdType="pii">S0168-1605(15)30179-3</ArticleId><ArticleId IdType="doi">10.1016/j.ijfoodmicro.2015.11.016</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Royaume-Uni</li></country><region><li>Angleterre</li><li>Midlands de l'Ouest</li></region><settlement><li>Birmingham</li></settlement><orgName><li>Université de Birmingham</li></orgName></list><tree><country name="Royaume-Uni"><region name="Angleterre"><name sortKey="Anvarian, Amir H P" sort="Anvarian, Amir H P" uniqKey="Anvarian A" first="Amir H P" last="Anvarian">Amir H P. Anvarian</name></region><name sortKey="Overton, Tim W" sort="Overton, Tim W" uniqKey="Overton T" first="Tim W" last="Overton">Tim W. Overton</name><name sortKey="Smith, Madeleine P" sort="Smith, Madeleine P" uniqKey="Smith M" first="Madeleine P" last="Smith">Madeleine P. Smith</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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