Art

J-GLOBAL ID：202002238630453451   Reference number：20A1994465

Effect of Hyperosmotic Salt Concentration and Temperature on Viability of Escherichia coli during Cold Storage

冷蔵中のEscherichia coliの生存性に及ぼす高浸透圧塩濃度と温度の影響

Author (7)： ZHANG XUE (Graduate School of Life and Environmental Sciences, University of Tsukuba) ,  ZHANG XUE (Food Research Institute, National Agriculture and Food Research Organization) ,  NAKAURA YOSHIKO (Food Research Institute, National Agriculture and Food Research Organization) ,  ZHU JUNZHANG (Graduate School of Life and Environmental Sciences, University of Tsukuba) ,  ZHU JUNZHANG (Food Research Institute, National Agriculture and Food Research Organization) ,  ZHANG ZHENYA (Graduate School of Life and Environmental Sciences, University of Tsukuba) ,  YAMAMOTO KAZUTAKA (Food Research Institute, National Agriculture and Food Research Organization)
Material： Biocontrol Science  (Biocontrol Sci)
Volume： 25  Issue： 2  Page： 55-62(J-STAGE)  Publication year： 2020 
JST Material Number： L3233A  ISSN： 1342-4815  CODEN： BISCFY  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Escherichia coli ,...
Semi thesaurus term： *cell physiology ,...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=20A1994465&from=J-GLOBAL&jstjournalNo=L3233A") }}

Author keywords (5)： Sodium chloride ,  Hyperosmotic ,  Storage ,  Escherichia coli ,  Injury

JST classification (3)： Differentiation,propagation,growth,reproduction  (EG03055B) ,  Influence on microorganisms  (EE04020O) ,  Sterilization methods  (EG02040C)

Reference (37)：

• Arense, P., Bernal, V., Iborra, J. L., and Cánovas, M. (2010) Metabolic adaptation of Escherichia coli to long-term exposure to salt stress. Process Biochem., 45, 1459-1467.
• Buchanan, R. L., and Klawitter, L. A. (1992) The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157: H7. Food Microbiol., 9, 185-196.
• Burgess, C. M., Gianotti, A., Gruzdev, N., Holah, J., Knochel, S., Lehner, A., Margas, E., Esser S. S., Sela S., and Tresse, O. (2016) The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. Int. J. Food Microbiol., 221, 37-53.
• Conner, D. E. (1992) Temperature and NaCl affect growth and survival of Escherichia coli O157: H7 in poultry-based and laboratory media. J. Food Sci., 57, 532-533.
• Csonka, L. N. (1989) Physiological and genetic responses of bacteria to osmotic stress. Microbiol. Mol. Biol. Rev., 53, 121-147.

Terms in the title (5)： 冷蔵 ,  Escherichia ,  生存 ,  高浸透圧 ,  塩濃度