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Changes in microstructure of Salmonella Typhimurium and Listeria monocytogenes exposed to hydroxycinnamic salts. Aparicio-Ozores and E. E-mail: ldoran ipn. Received November 15, Accepted March 19, Bacteria are microorganisms that contain organelles, which have sizes in the nanoscale range. Certain stress conditions may induce morphological changes in bacteria as a strategy to survive. In the present work, the effects of two antimicrobials commonly found in plants were tested to determine the ultrastructure and morphology of Salmonella Typhimurium and Listeria monocytogenes.
Kinetics of survival of bacteria were monitored, and ultrastructure changes were observed using scanning and transmission electron microscopy SEM and TEM, respectively.
The results show a bacteriostatic effect on Salmonella at sodium ferulate concentrations between 0. The Feret diameter and surface area of the bacteria were determined using image analysis, where it was shown that these dimensions increased four times on average compared with those of the control cells.
These data support the idea of multicellular aggregates. In the case of Listeria monocytogenes, the elongation of the cells occurred after 24 hours of exposure to 0. The number of cytoplasmic inclusions and the size of vacuoles increased after the first hour of exposure to 0.
The elongation of the cells that occurred in bacteriostatic concentrations reverted when the bacteria were incubated in media without me antimicrobials, and me kinetics of growth became normal, which suggests a strategy to survive under stress conditions generated by the presence of antibacterial compounds. Key words : ultrastructure, Salmonella Typhimurium, Listeria monocytogenes, morphological changes, phenolic acids. Apostolidis, E. I and Shetty, K. Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism.
International Journal of Food Microbiology , Bereksi, N. Growth, morphology and surface properties of Listeria monocytogenes Scott A and L under saline and acid environments. Journal of Applied Microbiology 92, Available at: www. Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts. International Journal of Food Microbiology 57, Dorantes, L.
Improving water solubility of natural antibacterials to inhibit important bacteria in meat products. Procedia Food Science , Giotis, E. Morphological changes in Listeria monocytogenes subjected to sublethal alkaline stress. I and Rivera-Espinoza, Y.
Morphometric Parameters, Zeta potential and growth rate of Lactobacillus casei Shirota by effect of different bile salts. N and Quintero-Ramos, A. Study of the antibacterial activity of chitosan-based films prepared with different molecular weights including spices essential oils and functional extracts as antimicrobial agents.
Morales-Pablo, R. Ybarra-Moncada, Ma. Bacteriological quality goat raw milk produced in Miravalles, Puebla. Phan Thanh, L. International Journal of Food Microbiology 55, Servicios Personalizados Revista.
Similares en SciELO. References Apostolidis, E. Calle San Rafael Atlixco No.
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Changes in microstructure of Salmonella Typhimurium and Listeria monocytogenes exposed to hydroxycinnamic salts. Aparicio-Ozores and E. E-mail: ldoran ipn. Received November 15, Accepted March 19, Bacteria are microorganisms that contain organelles, which have sizes in the nanoscale range. Certain stress conditions may induce morphological changes in bacteria as a strategy to survive.
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