Effect of cell membrane fatty acid composition of Escherichia coli on the resistance to pulsed electric field (PEF) treatment

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• 作者：Zhi-Wei Liu^a ; ^b ; Xin-An Zeng^a ; ^{xazeng@scut.edu.cn} ; Michael Ngadi^b ; Zhong Han^a
• 关键词：Escherichia coli ; Membrane fatty acid composition (mFAC) ; Growth temperature ; Fluidity ; Pulsed electric field (PEF)
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：18-25
• 全文大小：1224 K
• 卷排序：76

文摘

PEF resistance of E. coli at stationary phase was related to the fluidity of membrane. PEF resistance of E. coli at stationary was related to lipid composition of membrane. Results confirmed by the determination of cytomembrane fluidity of E. coli. Fluidity isn't key factor determining PEF resistance of E. coli at exponential phase.