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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/22194

    標題: Cell age, suspending medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water-soluble maltose chitosan derivative
    作者: Tsui-Chu Yang
    Chin-Fung Li
    Cheng-Chun Chou
    貢獻者: 餐旅管理系
    關鍵字: Maltose chitosan derivative
    Cell leakage
    Escherichia coli O157
    Metal ions
    日期: 2007
    上傳時間: 2010-01-11 14:37:11 (UTC+8)
    摘要: The effects of cell age, suspending medium and metal ions on the susceptibility of Escherichia coli 0157:H7 to the water-soluble maltose chitosan derivative were investigated. In addition, the leakage of glucose, protein (absorbance at 280 nm) and lactate dehydrogenase (LDH) induced by maltose chitosan derivative in saline solution and deionized water, was examined. Cells of E. coli 0157:H7 in the mid-exponential phase (6 h) were most susceptible to the chitosan derivative followed by cells in the late-exponential phase (12 h) and stationary phase (24 h). In addition, it was found that the susceptibility of the test organism to the maltose chitosan derivative was less in saline solution than in deionized water. The viable population of E. coli O157:H7 in deionized water containing the maltose chitosan derivative (500 ppm), was reduced from ca 7.6 log cfu/ml to a non-detectable level after 10 h of incubation at 37 �C compared to a viable population of ca 6.2 log cfu/ml noted in the chitosan derivative-containing-saline solution. After cells of E. coli O157:H7 were exposed to the chitosan derivative in deionized water, a marked increase in the levels of glucose, protein and LDH activity was observed in the supernatant of cell suspension compared to cells of test organism exposed to the saline solution containing chitosan derivative. Metal ions were also found to reduce the antibacterial activity of chitosan derivative. Their effectiveness increased at greater concentrations and varied with the kinds of metal ions with Ba2+ the most effective and Mg2+ the least effective.
    關聯: International journal of food microbiology 113(3): p.258-262
    Appears in Collections:[餐旅管理系] 期刊論文

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