scholarly journals Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage

2016 ◽  
Vol 47 (2) ◽  
pp. 431-437 ◽  
Author(s):  
Nelly del Socorro Cruz-Cansino ◽  
Isidro Reyes-Hernández ◽  
Luis Delgado-Olivares ◽  
Diana Pamela Jaramillo-Bustos ◽  
José Alberto Ariza-Ortega ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Cactus Pear ◽  
Survival And Growth ◽  
Pear Juice

scholarly journals Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice

Molecules ◽  
2017 ◽  
Vol 22 (8) ◽  
pp. 1344 ◽  
Author(s):  
Isidro Reyes-Hernández ◽  
Nelly Cruz-Cansino ◽  
Ingrid Santander-Martínez ◽  
Ernesto Alanís-García ◽  
Luis Delgado-Olivares ◽  
...  
Keyword(s):  
Cactus Pear ◽  
Pear Juice

scholarly journals Structural insights into the mechanism of c-di-GMP–bound YcgR regulating flagellar motility in Escherichia coli

2019 ◽  
Vol 295 (3) ◽  
pp. 808-821 ◽  
Author(s):  
Yan-Jie Hou ◽  
Wen-Si Yang ◽  
Yuan Hong ◽  
Ying Zhang ◽  
Da-Cheng Wang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Motor Proteins ◽  
Flagellar Motor ◽  
Bacterial Survival ◽  
Flagellar Motility ◽  
Surface Attachment ◽  
Bacterial Surface ◽  
Motility Regulation ◽  
Survival And Growth ◽  
Structural Insights

The motile-sessile transition is critical for bacterial survival and growth. Cyclic-di-GMP (c-di-GMP) plays a central role in controlling this transition and regulating biofilm formation via various effectors. As an effector of c-di-GMP in Escherichia coli and related species, the PilZ domain–containing protein YcgR responds to elevated c-di-GMP concentrations and acts on the flagellar motor to suppress bacterial motility in a brakelike fashion, which promotes bacterial surface attachment. To date, several target proteins within the motor, MotA, FliG, and FliM, along with different regulatory mechanisms have been reported. However, how YcgR acts on these components remains unclear. Here, we report that activated YcgR stably binds to MotA at the MotA-FliG interface and thereby regulates bacterial swimming. Biochemical and structural analyses revealed that c-di-GMP rearranges the PilZ domain configuration, resulting in the formation of a MotA-binding patch consisting of an RXXXR motif and the C-tail helix α3. Moreover, we noted that a conserved region in the YcgR-N domain, which is independent of MotA interaction, is necessary for motility regulation. On the basis of these findings, we infer that the YcgR-N domain is required for activity on other motor proteins. We propose that activated YcgR appends to MotA via its PilZ domain and thereby interrupts the MotA-FliG interaction and simultaneously interacts with other motor proteins via its YcgR-N domain to inhibit flagellar motility. Our findings suggest that the mode of interaction between YcgR and motor proteins may be shared by other PilZ family proteins.

Fate of Escherichia coli O157:H7 in the Presence of Indigenous Microorganisms on Commercially Packaged Baby Spinach, as Impacted by Storage Temperature and Time†

2009 ◽  
Vol 72 (10) ◽  
pp. 2038-2045 ◽  
Author(s):  
YAGUANG LUO ◽  
QIANG HE ◽  
JAMES L. McEVOY ◽  
WILLIAM S. CONWAY
Keyword(s):  
Escherichia Coli ◽  
Product Quality ◽  
Elevated Temperatures ◽  
Storage Temperature ◽  
Escherichia Coli O157 ◽  
Indigenous Microorganisms ◽  
E Coli ◽  
Psychrotrophic Bacteria ◽  
Survival And Growth

This study investigated the effect of storage temperature and time on the survival and growth of Escherichia coli O157:H7, the growth of indigenous microorganisms, and the changes in product quality of packaged baby spinach. Commercial packages of spinach within 2 days of processing were cut open at one end, sprayed with fine mists of E. coli O157:H7 inoculum, resealed, and then stored at 1, 5, 8, and 12°C for 12 days until their labeled best-if-used-by dates. Microbial enumeration and product quality evaluation were conducted on day(s) 0, 3, 6, 9, and 12 postinoculation. Spinach held at 12°C supported significant (P < 0.001) E. coli O157:H7 growth, with a 1.0-log CFU/g increase within 3 days postinoculation, which was followed by additional growth during continued storage. E. coli O157:H7 grew slowly when held at 8°C, with a significant (P < 0.01) level of growth reached after 6 days of storage. However, on products held at 1 and 5°C, E. coli O157:H7 populations declined significantly (P < 0.01 and P < 0.001, respectively) within 3 days of storage. Aerobic mesophilic bacteria, psychrotrophic bacteria, and yeast and mold populations increased significantly at all storage temperatures, with more growth on products held at elevated temperatures. Product quality scores remained high within the first 6 days of storage, with a sharp decline noted on samples held at 12°C on day 9. Results suggest that E. coli O157:H7 can grow significantly on commercially packaged spinach held at 8°C or above before significant product quality deterioration occurs.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

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