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Temperature alters the structure of membrane lipids and pulsed electric field ( PEF ) resistance of Salmonella Typhimurium
Author(s) -
Yun Ou,
Zeng XinAn,
Brennan Charles S.,
Zhiwei Liu
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13297
Subject(s) - salmonella , membrane , chemistry , raman spectroscopy , membrane fluidity , electric field , drop (telecommunication) , food science , microbiology and biotechnology , biophysics , bacteria , biochemistry , biology , telecommunications , genetics , physics , quantum mechanics , computer science , optics
Summary The effect of culture temperature on the conformation of membrane lipid of Salmonella Typhimurium as well as their pulsed electric field ( PEF ) resistance was investigated. Results revealed that S. Typhimurium cells cultured at relatively lower temperature (10 and 25 °C) were more easily inactivated by PEF treatment than those cultured at relatively higher temperature (37 and 45 °C). Using a Weibull model, it was determined that the PEF treatment time to inactivate 90% S. Typhimurium cells cultured at 45 °C was almost fourfold compared to those cultured at 10 °C. Results of micro‐Raman spectroscopy indicated that as the culture temperature increased, the order degree of C–C and lateral packing order of membrane lipid chain also increased, resulting in a drop in the membrane fluidity. These results are important in considering the use of heat and PEF to inactivate microbe contaminants in food.