TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Bugarski, Branko
AU  - Radulović, Zorica
AU  - Dejmek, Petr
AU  - Wadso, Lars
AU  - Nedović, Viktor
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3155
AB  - The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field pulses with amplitudes below 14 kV/cm and the applied energy up to 12.2 J/cm(3) on the growth of Lactobacillus plantarum 564 cells was investigated. After PEF treatments, the growth of lactobacilli in De Man-Rogosa-Sharpe broth at 37 degrees C was monitored by isothermal calorimetry, absorbance and plate counts. All the applied treatments resulted in a higher growth rate of PEF-treated cells during early and mid-log phase, especially bacterial samples treated with lower field intensities (1.3-5.5 J/cm(3)). The transport of ions and molecules through the cell membrane (which facilitates the growth of electroporated lactobacilli) was particularly evident in the mid-exponential growth phase, where the doubling time was reduced more than 3 times after the exposure to electric pulses of 5.5 Yore. The heat production rate during the growth of electroporated cells was also higher, indicating the enhanced metabolic activity of PEF-treated cells. Moreover, the electroporated cells had a better acidification ability than the untreated ones. It can be summarized that the applied PEF treatments with an energy input of below 12 J/cm(3) potentially induce reversible electroporation of the cell membrane, which has a positive impact on the growth and metabolic activity of the cells of lactobacilli.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564
EP  - 452
IS  - 4
SP  - 446
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3155
ER  - 

@article{
author = "Seratlić, Sanja V. and Bugarski, Branko and Radulović, Zorica and Dejmek, Petr and Wadso, Lars and Nedović, Viktor",
year = "2013",
abstract = "The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field pulses with amplitudes below 14 kV/cm and the applied energy up to 12.2 J/cm(3) on the growth of Lactobacillus plantarum 564 cells was investigated. After PEF treatments, the growth of lactobacilli in De Man-Rogosa-Sharpe broth at 37 degrees C was monitored by isothermal calorimetry, absorbance and plate counts. All the applied treatments resulted in a higher growth rate of PEF-treated cells during early and mid-log phase, especially bacterial samples treated with lower field intensities (1.3-5.5 J/cm(3)). The transport of ions and molecules through the cell membrane (which facilitates the growth of electroporated lactobacilli) was particularly evident in the mid-exponential growth phase, where the doubling time was reduced more than 3 times after the exposure to electric pulses of 5.5 Yore. The heat production rate during the growth of electroporated cells was also higher, indicating the enhanced metabolic activity of PEF-treated cells. Moreover, the electroporated cells had a better acidification ability than the untreated ones. It can be summarized that the applied PEF treatments with an energy input of below 12 J/cm(3) potentially induce reversible electroporation of the cell membrane, which has a positive impact on the growth and metabolic activity of the cells of lactobacilli.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564",
pages = "452-446",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3155"
}

Seratlić, S. V., Bugarski, B., Radulović, Z., Dejmek, P., Wadso, L.,& Nedović, V.. (2013). Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564. in Food Technology and Biotechnology
University of Zagreb., 51(4), 446-452.
https://hdl.handle.net/21.15107/rcub_agrospace_3155

Seratlić SV, Bugarski B, Radulović Z, Dejmek P, Wadso L, Nedović V. Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564. in Food Technology and Biotechnology. 2013;51(4):446-452.
https://hdl.handle.net/21.15107/rcub_agrospace_3155 .

Seratlić, Sanja V., Bugarski, Branko, Radulović, Zorica, Dejmek, Petr, Wadso, Lars, Nedović, Viktor, "Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564" in Food Technology and Biotechnology, 51, no. 4 (2013):446-452,
https://hdl.handle.net/21.15107/rcub_agrospace_3155 .

TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Radulović, Zorica
AU  - Wadso, Lars
AU  - Dejmek, Petr
AU  - Galindo, Federico Gomez
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3276
AB  - The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different intensities was monitored by isothermal calorimetry, optical density and plate counts. Bacterial cells were treated with monopolar square pulses at varying nominal electric field strengths and number of pulses, corresponding to applied energies of 34.6, 65.8 and 658.1 J/cm(3). After the PEF treatment, samples were inoculated into the MRS broth and incubated at 37 degrees C. The presented results show that surviving bacterial cells resume growth after a treatment-dependent delay. Both the untreated and treated cultures had similar growth rates, but the latter showed a higher growth rate during the late-growth phase, and the growth rate increased with the intensity of applied electric field. After the PEF treatment, the surviving population of bacteria was less susceptible to killing by further PEF application, showing that this subpopulation was less sensitive to the PEF treatment and could grow again. Industrial relevance: The application of pulsed electric field (PEF) technology as a non-thermal alternative to traditional pasteurization of liquid foods has received considerable attention during the last years. Effective inactivation for most of the spoilage and pathogenic microorganisms has been shown in fruit and vegetable juices and milk with little or no impact on nutritional and sensorial properties of the food. However, very little is known about the growth abilities of the surviving population. Ensuring food safety requires a better understanding of the behavior of the surviving populations of microorganisms which may be recovering from sub lethal injury, such as PEF-induced stress. This paper reveals that the surviving population of the bacteria subjected to the PEF treatment could grow again, showing higher growth rates as the intensity of the PEF treatment increased. Also, the new bacterial population showed higher resistance to further PEF treatment. Therefore, for industrial application of the PEF technology, an in-depth characterization of surviving microorganisms in the treated product is required. Moreover, the evidence of bacterial persistence indicates that the PEF technology, as a non-thermal alternative to traditional pasteurization, could not completely replace thermal treatment, but can be applied as a supplement treatment.
PB  - Elsevier Sci Ltd, Oxford
T2  - Innovative Food Science & Emerging Technologies
T1  - Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields
EP  - 98
SP  - 93
VL  - 17
DO  - 10.1016/j.ifset.2012.11.011
ER  - 

@article{
author = "Seratlić, Sanja V. and Bugarski, Branko and Nedović, Viktor and Radulović, Zorica and Wadso, Lars and Dejmek, Petr and Galindo, Federico Gomez",
year = "2013",
abstract = "The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different intensities was monitored by isothermal calorimetry, optical density and plate counts. Bacterial cells were treated with monopolar square pulses at varying nominal electric field strengths and number of pulses, corresponding to applied energies of 34.6, 65.8 and 658.1 J/cm(3). After the PEF treatment, samples were inoculated into the MRS broth and incubated at 37 degrees C. The presented results show that surviving bacterial cells resume growth after a treatment-dependent delay. Both the untreated and treated cultures had similar growth rates, but the latter showed a higher growth rate during the late-growth phase, and the growth rate increased with the intensity of applied electric field. After the PEF treatment, the surviving population of bacteria was less susceptible to killing by further PEF application, showing that this subpopulation was less sensitive to the PEF treatment and could grow again. Industrial relevance: The application of pulsed electric field (PEF) technology as a non-thermal alternative to traditional pasteurization of liquid foods has received considerable attention during the last years. Effective inactivation for most of the spoilage and pathogenic microorganisms has been shown in fruit and vegetable juices and milk with little or no impact on nutritional and sensorial properties of the food. However, very little is known about the growth abilities of the surviving population. Ensuring food safety requires a better understanding of the behavior of the surviving populations of microorganisms which may be recovering from sub lethal injury, such as PEF-induced stress. This paper reveals that the surviving population of the bacteria subjected to the PEF treatment could grow again, showing higher growth rates as the intensity of the PEF treatment increased. Also, the new bacterial population showed higher resistance to further PEF treatment. Therefore, for industrial application of the PEF technology, an in-depth characterization of surviving microorganisms in the treated product is required. Moreover, the evidence of bacterial persistence indicates that the PEF technology, as a non-thermal alternative to traditional pasteurization, could not completely replace thermal treatment, but can be applied as a supplement treatment.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Innovative Food Science & Emerging Technologies",
title = "Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields",
pages = "98-93",
volume = "17",
doi = "10.1016/j.ifset.2012.11.011"
}

Seratlić, S. V., Bugarski, B., Nedović, V., Radulović, Z., Wadso, L., Dejmek, P.,& Galindo, F. G.. (2013). Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields. in Innovative Food Science & Emerging Technologies
Elsevier Sci Ltd, Oxford., 17, 93-98.
https://doi.org/10.1016/j.ifset.2012.11.011

Seratlić SV, Bugarski B, Nedović V, Radulović Z, Wadso L, Dejmek P, Galindo FG. Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields. in Innovative Food Science & Emerging Technologies. 2013;17:93-98.
doi:10.1016/j.ifset.2012.11.011 .

Seratlić, Sanja V., Bugarski, Branko, Nedović, Viktor, Radulović, Zorica, Wadso, Lars, Dejmek, Petr, Galindo, Federico Gomez, "Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields" in Innovative Food Science & Emerging Technologies, 17 (2013):93-98,
https://doi.org/10.1016/j.ifset.2012.11.011 . .