Hydrophobic and electrostatic interaction chromatography for estimating changes in cell surface charge of Escherichia coli cells treated with pulsed electric fields.
作者： Dike O. Ukuku , Hyun-Gyun Yuk , Howard Zhang
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摘要: Abstract Pulsed electric field (PEF) treatments, a nonthermal process, have been reported to injure and inactivate bacteria in liquid foods. However, the effect of this treatment on bacterial cell surface charge hydrophobicity has not investigated. Apple juice (pH 3.8) purchased from wholesale distributor was inoculated with cocktail Escherichia coli O157:H7 at 7.4 log CFU/mL, processed PEF strength 18.4 kV/cm 32.2 kV/cm 25°C, 35°C, 45°C time 160 μs flow rate 120 mL/min. Bacterial untreated PEF-treated E. were determined immediately after storage 5°C 23°C using hydrophobic electrostatic interaction chromatography. Similarly, populations surviving treatments including injured cells by plating 0.1 mL sample sorbitol MacConkey agar tryptic soy (TSA) plates. The treatm...
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