Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella typhimurium

dc.contributor.authorYun, O
dc.contributor.authorZeng, X-A
dc.contributor.authorBrennan, CS
dc.contributor.authorZhi-wei, L
dc.date.accessioned2017-07-05T23:47:00Z
dc.date.available2016-11-03
dc.date.issued2017-02
dc.date.submitted2016-10-11
dc.description.abstractThe effect of culture temperature on the conformation of membrane lipid of Salmonella typhimurium as well as their pulsed electric field (PEF) resistance was investigated. Results revealed that S. typhimurium cells cultured at relatively lower temperature (10 and 25 °C) were more easily inactivated by PEF treatment than those cultured at relatively higher temperature (37 and 45 °C). Using a Weibull model, it was determined that the PEF treatment time to inactivate 90% S. typhimurium cells cultured at 45 °C was almost fourfold compared to those cultured at 10 °C. Results of micro-Raman spectroscopy indicated that as the culture temperature increased, the order degree of C–C and lateral packing order of membrane lipid chain also increased, resulting in a drop in the membrane fluidity. These results are important in considering the use of heat and PEF to inactivate microbe contaminants in food.
dc.format.extentpp.424-430
dc.identifierhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000394510600015&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.doi10.1111/ijfs.13297
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.otherEL3HQ (isidoc)
dc.identifier.urihttps://hdl.handle.net/10182/8272
dc.languageen
dc.language.isoen
dc.publisherWiley Online on behalf of the Institute of Food Science and Technology
dc.relationThe original publication is available from Wiley Online on behalf of the Institute of Food Science and Technology - https://doi.org/10.1111/ijfs.13297 - http://dx.doi.org/10.1111/ijfs.13297
dc.relation.isPartOfInternational Journal of Food Science and Technology
dc.relation.urihttps://doi.org/10.1111/ijfs.13297
dc.rights© 2016 Institute of Food Science and Technology
dc.rights.ccnameAttribution-NonCommercial-NoDerivatives
dc.rights.ccurihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectSalmonella typhimurium
dc.subjectPEF resistance
dc.subject.anzsrc2020ANZSRC::3006 Food sciences
dc.subject.anzsrc2020ANZSRC::3210 Nutrition and dietetics
dc.subject.anzsrc2020ANZSRC::4004 Chemical engineering
dc.titleTemperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella typhimurium
dc.typeJournal Article
lu.contributor.unitLU
lu.contributor.unitLU|Agriculture and Life Sciences
lu.contributor.unitLU|Agriculture and Life Sciences|WFMB
lu.contributor.unitLU|Research Management Office
lu.contributor.unitLU|Research Management Office|OLD QE18
lu.identifier.orcid0000-0003-2479-8478
pubs.issue2
pubs.publication-statusPublished
pubs.publisher-urlhttp://dx.doi.org/10.1111/ijfs.13297
pubs.volume52
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