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Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid

Authorized Users Only
2009
Authors
Šmigić, Nada
Rajković, Andreja
Nielsen, Dennis Sandris
Siegumfeldt, Henrik
Uyttendaele, Mieke
Devlieghere, Frank
Arneborg, Nils
Article (Published version)
Metadata
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Abstract
The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic acid (3% v/v lactic acid, pH 4.0, 0.85% w/v NaCl) and during recovery and survival using Fluorescence Ratio Imaging Microscopy (FRIM). After exposure to lactic acid solution a decline in pHi to 5.5 (FRIM detection limit) was observed in the majority of cells (75-100%) within 2 min. The enumeration data revealed that after 2 min of lactic acid exposure, approx. 90% of the initial population became unculturable. In the following 10 min of exposure, a further decrease in the cell count was observed resulting in 3.53 and 3.21 log CFU/ml reduction of culturable cells at the end of the treatment. On the contrary, the FRIM results revealed that the subpopulations with pH(i >)5.5 increased between 2 and 12 min of exposure to lactic acid. Removing the acid stress and incubatin...g the cells suspension under the more favourable conditions resulted in an immediate increase in cell population with pH(i)> pH(ex) for both C. jejuni strains. Further 24 h incubation at 37 degrees C resulted in increased pHi and colony count (recovery study). On the contrary, 24 h incubation at suboptimal temperature of 4 degrees C, showed pHi decrease to pH(ex)=6.0 (no pH gradient) in the whole population of C. jejuni cells. Rather than dying, cells exposed for longer time (72 and 120 h) to 4 degrees C increased the subpopulation of the cells with positive pH gradient, mostly comprised of the cells with Delta pH > 0.5, indicating the ability of C. jejuni cells to regulate their metabolic activity under suboptimal conditions.

Keywords:
Campylobacter jejuni / Intracellular pH / Lactic acid decontamination / Recovery / Survival
Source:
International Journal of Food Microbiology, 2009, 135, 2, 136-143
Publisher:
  • Elsevier, Amsterdam
Funding / projects:
  • European CommissionEuropean CommissionEuropean Commission Joint Research Centre [FOOD-CT-2005-007081]

DOI: 10.1016/j.ijfoodmicro.2009.07.023

ISSN: 0168-1605

PubMed: 19720418

WoS: 000271051600009

Scopus: 2-s2.0-70349254402
[ Google Scholar ]
22
21
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/2071
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - JOUR
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Nielsen, Dennis Sandris
AU  - Siegumfeldt, Henrik
AU  - Uyttendaele, Mieke
AU  - Devlieghere, Frank
AU  - Arneborg, Nils
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2071
AB  - The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic acid (3% v/v lactic acid, pH 4.0, 0.85% w/v NaCl) and during recovery and survival using Fluorescence Ratio Imaging Microscopy (FRIM). After exposure to lactic acid solution a decline in pHi to 5.5 (FRIM detection limit) was observed in the majority of cells (75-100%) within 2 min. The enumeration data revealed that after 2 min of lactic acid exposure, approx. 90% of the initial population became unculturable. In the following 10 min of exposure, a further decrease in the cell count was observed resulting in 3.53 and 3.21 log CFU/ml reduction of culturable cells at the end of the treatment. On the contrary, the FRIM results revealed that the subpopulations with pH(i >)5.5 increased between 2 and 12 min of exposure to lactic acid. Removing the acid stress and incubating the cells suspension under the more favourable conditions resulted in an immediate increase in cell population with pH(i)> pH(ex) for both C. jejuni strains. Further 24 h incubation at 37 degrees C resulted in increased pHi and colony count (recovery study). On the contrary, 24 h incubation at suboptimal temperature of 4 degrees C, showed pHi decrease to pH(ex)=6.0 (no pH gradient) in the whole population of C. jejuni cells. Rather than dying, cells exposed for longer time (72 and 120 h) to 4 degrees C increased the subpopulation of the cells with positive pH gradient, mostly comprised of the cells with Delta pH > 0.5, indicating the ability of C. jejuni cells to regulate their metabolic activity under suboptimal conditions.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
EP  - 143
IS  - 2
SP  - 136
VL  - 135
DO  - 10.1016/j.ijfoodmicro.2009.07.023
ER  - 
@article{
author = "Šmigić, Nada and Rajković, Andreja and Nielsen, Dennis Sandris and Siegumfeldt, Henrik and Uyttendaele, Mieke and Devlieghere, Frank and Arneborg, Nils",
year = "2009",
abstract = "The aim of the study was to determine intracellular pH (pH(i)) as an indicator of the physiological state of two Campylobacter jejuni strains (603 and 608) at the single cell level after bactericidal treatment with lactic acid (3% v/v lactic acid, pH 4.0, 0.85% w/v NaCl) and during recovery and survival using Fluorescence Ratio Imaging Microscopy (FRIM). After exposure to lactic acid solution a decline in pHi to 5.5 (FRIM detection limit) was observed in the majority of cells (75-100%) within 2 min. The enumeration data revealed that after 2 min of lactic acid exposure, approx. 90% of the initial population became unculturable. In the following 10 min of exposure, a further decrease in the cell count was observed resulting in 3.53 and 3.21 log CFU/ml reduction of culturable cells at the end of the treatment. On the contrary, the FRIM results revealed that the subpopulations with pH(i >)5.5 increased between 2 and 12 min of exposure to lactic acid. Removing the acid stress and incubating the cells suspension under the more favourable conditions resulted in an immediate increase in cell population with pH(i)> pH(ex) for both C. jejuni strains. Further 24 h incubation at 37 degrees C resulted in increased pHi and colony count (recovery study). On the contrary, 24 h incubation at suboptimal temperature of 4 degrees C, showed pHi decrease to pH(ex)=6.0 (no pH gradient) in the whole population of C. jejuni cells. Rather than dying, cells exposed for longer time (72 and 120 h) to 4 degrees C increased the subpopulation of the cells with positive pH gradient, mostly comprised of the cells with Delta pH > 0.5, indicating the ability of C. jejuni cells to regulate their metabolic activity under suboptimal conditions.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid",
pages = "143-136",
number = "2",
volume = "135",
doi = "10.1016/j.ijfoodmicro.2009.07.023"
}
Šmigić, N., Rajković, A., Nielsen, D. S., Siegumfeldt, H., Uyttendaele, M., Devlieghere, F.,& Arneborg, N.. (2009). Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid. in International Journal of Food Microbiology
Elsevier, Amsterdam., 135(2), 136-143.
https://doi.org/10.1016/j.ijfoodmicro.2009.07.023
Šmigić N, Rajković A, Nielsen DS, Siegumfeldt H, Uyttendaele M, Devlieghere F, Arneborg N. Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid. in International Journal of Food Microbiology. 2009;135(2):136-143.
doi:10.1016/j.ijfoodmicro.2009.07.023 .
Šmigić, Nada, Rajković, Andreja, Nielsen, Dennis Sandris, Siegumfeldt, Henrik, Uyttendaele, Mieke, Devlieghere, Frank, Arneborg, Nils, "Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid" in International Journal of Food Microbiology, 135, no. 2 (2009):136-143,
https://doi.org/10.1016/j.ijfoodmicro.2009.07.023 . .

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