Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7

Seiji Noma, Daiki Kajiyama, Noriyuki Igura, Mitsuya Shimoda, Isao Hayakawa

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

The tailing in pressure inactivation curve of clinically isolated Escherichia coli O157:H7 was investigated. A typical tailing was observed after the treatment period for 30 min when 107 CFU/ml of the cell suspension was subjected to pressure treatment at 300 MPa and 25 °C. There was no effect on the tailing profiles by the addition of pressure-killed cells and released cellular components. When cells survived at a tail portion were re-propagated (tail-culture) and subjected to second pressure treatment, the cells of the tail-culture exhibited eminently higher barotolerance compared to those of the original-culture, suggesting that the presence of genetically pressure-resistant subpopulation was responsible for the tailing. The cytoplasmic membrane of the tail-culture cells had higher stability to a pressure treatment at 100 MPa for 10 min than that of the original-culture, which was evidenced by lower permeability to ethidium bromide. The addition of non-ionic surfactants including 0.5 μl/ml polyoxyethylene p-t-octylphenyl ester (Triton X-100) and 0.53 mg/ml lauric sugar ester dramatically reduced the level of tailing and made the inactivation curve linear.

Original languageEnglish
Pages (from-to)103-108
Number of pages6
JournalInternational Journal of Food Microbiology
Volume109
Issue number1-2
DOIs
Publication statusPublished - May 25 2006
Externally publishedYes

Fingerprint

Escherichia coli O157
pressure treatment
inactivation
tail
Pressure
esters
nonionic surfactants
Esters
cells
Cell Culture Techniques
polyethylene glycol
cell suspension culture
cell membranes
permeability
cell culture
Ethidium
Octoxynol
sugars
Surface-Active Agents
Permeability

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7. / Noma, Seiji; Kajiyama, Daiki; Igura, Noriyuki; Shimoda, Mitsuya; Hayakawa, Isao.

In: International Journal of Food Microbiology, Vol. 109, No. 1-2, 25.05.2006, p. 103-108.

Research output: Contribution to journalArticle

Noma, Seiji ; Kajiyama, Daiki ; Igura, Noriyuki ; Shimoda, Mitsuya ; Hayakawa, Isao. / Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7. In: International Journal of Food Microbiology. 2006 ; Vol. 109, No. 1-2. pp. 103-108.
@article{7975388731bc464bb734d35dce3af694,
title = "Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7",
abstract = "The tailing in pressure inactivation curve of clinically isolated Escherichia coli O157:H7 was investigated. A typical tailing was observed after the treatment period for 30 min when 107 CFU/ml of the cell suspension was subjected to pressure treatment at 300 MPa and 25 °C. There was no effect on the tailing profiles by the addition of pressure-killed cells and released cellular components. When cells survived at a tail portion were re-propagated (tail-culture) and subjected to second pressure treatment, the cells of the tail-culture exhibited eminently higher barotolerance compared to those of the original-culture, suggesting that the presence of genetically pressure-resistant subpopulation was responsible for the tailing. The cytoplasmic membrane of the tail-culture cells had higher stability to a pressure treatment at 100 MPa for 10 min than that of the original-culture, which was evidenced by lower permeability to ethidium bromide. The addition of non-ionic surfactants including 0.5 μl/ml polyoxyethylene p-t-octylphenyl ester (Triton X-100) and 0.53 mg/ml lauric sugar ester dramatically reduced the level of tailing and made the inactivation curve linear.",
author = "Seiji Noma and Daiki Kajiyama and Noriyuki Igura and Mitsuya Shimoda and Isao Hayakawa",
year = "2006",
month = "5",
day = "25",
doi = "10.1016/j.ijfoodmicro.2006.01.018",
language = "English",
volume = "109",
pages = "103--108",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "1-2",

}

TY - JOUR

T1 - Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7

AU - Noma, Seiji

AU - Kajiyama, Daiki

AU - Igura, Noriyuki

AU - Shimoda, Mitsuya

AU - Hayakawa, Isao

PY - 2006/5/25

Y1 - 2006/5/25

N2 - The tailing in pressure inactivation curve of clinically isolated Escherichia coli O157:H7 was investigated. A typical tailing was observed after the treatment period for 30 min when 107 CFU/ml of the cell suspension was subjected to pressure treatment at 300 MPa and 25 °C. There was no effect on the tailing profiles by the addition of pressure-killed cells and released cellular components. When cells survived at a tail portion were re-propagated (tail-culture) and subjected to second pressure treatment, the cells of the tail-culture exhibited eminently higher barotolerance compared to those of the original-culture, suggesting that the presence of genetically pressure-resistant subpopulation was responsible for the tailing. The cytoplasmic membrane of the tail-culture cells had higher stability to a pressure treatment at 100 MPa for 10 min than that of the original-culture, which was evidenced by lower permeability to ethidium bromide. The addition of non-ionic surfactants including 0.5 μl/ml polyoxyethylene p-t-octylphenyl ester (Triton X-100) and 0.53 mg/ml lauric sugar ester dramatically reduced the level of tailing and made the inactivation curve linear.

AB - The tailing in pressure inactivation curve of clinically isolated Escherichia coli O157:H7 was investigated. A typical tailing was observed after the treatment period for 30 min when 107 CFU/ml of the cell suspension was subjected to pressure treatment at 300 MPa and 25 °C. There was no effect on the tailing profiles by the addition of pressure-killed cells and released cellular components. When cells survived at a tail portion were re-propagated (tail-culture) and subjected to second pressure treatment, the cells of the tail-culture exhibited eminently higher barotolerance compared to those of the original-culture, suggesting that the presence of genetically pressure-resistant subpopulation was responsible for the tailing. The cytoplasmic membrane of the tail-culture cells had higher stability to a pressure treatment at 100 MPa for 10 min than that of the original-culture, which was evidenced by lower permeability to ethidium bromide. The addition of non-ionic surfactants including 0.5 μl/ml polyoxyethylene p-t-octylphenyl ester (Triton X-100) and 0.53 mg/ml lauric sugar ester dramatically reduced the level of tailing and made the inactivation curve linear.

UR - http://www.scopus.com/inward/record.url?scp=33646563459&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33646563459&partnerID=8YFLogxK

U2 - 10.1016/j.ijfoodmicro.2006.01.018

DO - 10.1016/j.ijfoodmicro.2006.01.018

M3 - Article

VL - 109

SP - 103

EP - 108

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 1-2

ER -