• Korean journal of food and cookery science
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• v.14 no.1
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• pp.9-15
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• 1998

The inhibitory effect of clove (Eugenia caryophyllata Thumb) on the growth of Escherichia coli 0157:H7 was determined. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10/sup/5∼10/sup/7 CFU/ml of E. coli and incubated at 5 different temperature (35, 5, -20, 50 and $55^{\circ}C$). The growth of E. coli was not inhibited at 0.1% clove and growth occured at 0.3% after a prolonged lag period while viable cells of E. coli decreased at 0.5% clove during storage at $35^{\circ}C$. During 32 days of refrigerated storage at $5^{\circ}C$, survivors of E. coli were decreased with the progress of time and increasing clove concentration. At the presence of 0.3 or 0.4% clove, bacterial cells were dead at the end of refrigerated storage. During frozen storage at -$20^{\circ}C$, survivors of E. coli at the presence of 0∼0.4% clove were decreased 2.9∼4.07 log cycles for 4 days of early period and then decreased 1.0∼2.1 log cycles through the frozen storage. There were small changes in populations of E. coli in TSB between different concentrations of clove during frozen storage. The D-values for E. coli at $50^{\circ}C$ were 105.26, 22.47, 13.76, 11.14 and 10.17 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. The D-values for E. coli at $55^{\circ}C$ were 10.75, 8.95, 7.40, 5.96 and 4.96 min at clove 0, 0.1, 0.2, 0.3, 0.4%, respectively. Antibacterial activity of clove against E. coli was more effective at $50^{\circ}C$ than at $55^{\circ}C$.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.57-62
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• 2002

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10$\^$6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25$^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.111-118
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• 1988

The growth inhibition of enteropathogenic Escheriohia coli $A_2$and Escherichia coli G$_7$, causing the diarrhea in piglets, by the organic acid producing bacteria was studied in vitro. The metabolites of the organic acid bacteria, such as lactic acid, acetic acid inhibited the growth of E. coli $A_2$and E. coli G$_7$ in BL medium. The more the organic acid producing bacteria have ability to produce the organic acids, the higher these bacteria excelled the inhibitory efficacy against enteropathogenic E. coli. Among the strains examined, Lactobacillus casei Y and Streptococcus faecium C showed relatively strong growth inhibition against enteropathogenic E. coli.. When the organic acid producing bacteria and the enteropathogenic E. coli were incubated simultaneously in BL medium, bacteriostasis of E. coli was observed when the pH of BL culture was lowered to 5.0, and bacteriocidal effect was observed when the pH became Bess than 4.5, E. coli. $A_2$was more resistant to the organic acid bacteria than E. coli G$_7$.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.246-251
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• 1999

This study was designed to evaluate the mutagenicity and the primary mutagenic mechanism of chloropropanols by using various genotypes of E. coli WP2, E. coli TK and E. coli GW series strains. Chloropropanols showed the low mutagenic activities in E. coli WP2s and WP2 establishing the following order; 2,3-DCP> 3-MCPD>1,3-DCP. As compared with E. coli WP2s, the decrease of mutagenic activity and the increase of survival rate in E. coli WP2 $(WP2s\;uvrA^+)$ suggest that DNA lesions produced by chloropropanols could be easily removed by excision-repair system. From the diminution of mutagenic activity and survival rate in E. coli CM611 (WP2s lexA), it was confirmed that the mutagenesis by chloropropanols was dependent on the SOS-repair system. This fact could be also confirmed from the result that both the mutagenic activity and survival rate in E. coli TK610 (umuC) were much lower than those in E. coli TK603 $(umuC^+)$. In the experiment to examine the possibility that chloropropanols might have effects on the LexA of SOS response negative regulator, there was no variation in ${\beta}-galactosidase$ activities of E. coli GW1105 $[lexA3\;(Ind^-)]$ and GW1107 [lexA51 (Def)] by addition of the compounds, indicating that chloropropanols do not have any effects on the LexA, itself.

• Food Science and Preservation
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• v.16 no.5
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• pp.636-643
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• 2009

Inactivation by UV-C irradiation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated onto washed carrots was examined. Carrot samples were inoculated with 6-7 log CFU/mL of E. coli O157:H7 or L. monocytogenes, treated with doses of 0, 1, 3, 5, or $10\;kJ/m^2$ UV-C, and stored at $4{\pm}1^{\circ}C$ for 8 d. The populations of E. coli O157:H7 and L. monocytogenes significantly decreased with increasing irradiation dose (p<0.05). In particular, E. coli O157:H7 and L. monocytogenes populations fell significantly by 2.35 and 2.38 log CFU/g at $10\;kJ/m^2$, respectively, compared to control values. UV-C irradiation inhibited color changes and decreased the whiteness index in carrot during storage, compared to controls. Sensory evaluation results showed that UV-C-treated carrots had better sensory characteristics than did the control. Therefore, the results suggest that UV-C irradiation could be useful to improve the microbial safety and sensory qualities of fresh-cut carrots during storage.

• Journal of Microbiology and Biotechnology
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• v.15 no.1
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• pp.141-146
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• 2005

A new system for displaying proteins on the surface of Escherichia coli was developed using the Salmonella typhimurium outer membrane protein C (OmpC) as an anchoring motif. The C-terminal deletionfusion strategy was developed to fuse the polyhistidine peptides and green fluorescent protein (GFP) to the Cterminal of the truncated functional portion of OmpC. The polyhistidine peptides of up to 243 amino acids could besuccessfully displayed on the E. coli cell surface, which allowed recombinant E. coli to adsorb up to 34.2 μmol of Cd2+ per gram dry cell weight. The GFP could also be successfully displayed on the E. coli cell surface. These results suggest that the C-terminal deletion-fusion strategy employing the S. typhimurium OmpC as an anchoring motif provides a new efficient way for the display of large proteins on the surface of E. coli.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.771-775
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• 1997

Treatment with electron beam irradiation was investigated for the elimination of Escherichia coli O157:H7 which has been linked to outbreaks of foodborne illness on undercooked and raw meat. Before treatment, the maximum populations were observed at 16 hr when E. coli O157:H7 was incubated in TSB at $37^{\circ}C$. Incubation at $4^{\circ}C$ did not influence survival and growth of the strain. The numbers of E. coli O157:H7 were present about $10^{7}\;CFU/mL$ in the log $(6\;hr\;at\;37^{\circ}C)$ and stationary phase $(16\;hr\;at\;37^{\circ}C)$ of cells, respectively. Freezing $(24\;hr\;at\;-18^{\circ})$ had a more marked lethal effect. The $D_{10}$ value at $-18^{\circ}C$ of E. coli O157:H7 contaminated in frozen beef was 0.45 kGy, and inactivation factor were $6.67{\sim}11.11$ at the radiation doses of $3{\sim}5\;kGy$. Therefore, electron beam irradiation was an effective method to eleminate of E. coli O157:H7.

• Food Science and Preservation
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• v.20 no.2
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• pp.250-256
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• 2013

To verify the multiplication of microorganisms on the surface of strawberries, the fate of E. coli $DH5{\alpha}::gfp$ at different temperatures, times and strawberry extract concentrations were measured. The population of E. coli $DH5{\alpha}::gfp$ rapidly increased by 7.36~7.78 log CFU/g at $25{\sim}30^{\circ}C$ for 24 hr and slowly increased by 6.49~8.49 log CFU/g at $10{\sim}20^{\circ}C$ for 48 hr. However, E. coli $DH5{\alpha}::gfp$ did not grow at $10{\sim}15^{\circ}C$ on the surface of the strawberries, regardless of the contact times with the bacterial suspension. E. coli $DH5{\alpha}::gfp$ reached 1.52~3.26 log CFU/g at $20^{\circ}C$ as the contact frequency increased from two to six times. The contact frequencies did not significantly differ. In the case of the six-time contact on the surface of the strawberry at 25 and $30^{\circ}C$, the E. coli $DH5{\alpha}::gfp$ increased by 5.17 and 5.01 log CFU/g. The effects of the strawberry extracts on the growth of E. coli $DH5{\alpha}::gfp$ showed that sterilization and non-sterilization do not affect the growth of microorganisms for 96 hr. In the minimal broth, the growth of E. coli $DH5{\alpha}::gfp$ increased by 1 log CFU/g for 96 hr. In less than 50 percent of the strawberry extracts, the growth rate of E. coli $DH5{\alpha}::gfp$ was higher than in the control and increased by 4 and 5 log CFU/g at 50 and 25 percent of strawberry extracts, respectively. Therefore, E. coli $DH5{\alpha}::gfp$ can multiply and survive on the surface of strawberries when it comes into contact with the fruit extract.

• Microbiology and Biotechnology Letters
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• v.34 no.1
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• pp.35-39
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• 2006

One of the fermentative metabolism of enteric Escherichia coli was imitated after rumen bacteria, which have high C4 metabolism. E. coli expresses phosphenolpyruvate carboxylase (PPC) for the pathway between phosphoenolpyruvate (PEP) and oxaloacetate (OAA) during glycolytic condition while expresses phosphoenolpyruvate carboxykinase (PCK) during gluconeogenic condition. In contrast to enteric E. coli, rumen bacteria express the PEP-OAA pathway only by PCK. To verify the effect of the regulation imitation on the C4 metabolism of E. coli, PPC-deficient E. coli strain with PCK expression in glycolytic condition was constructed. The PEP-OAA regulation modified E. coli strain increased 2.5-folds higher C4 metabolite than the wild type strain. The potential use of C4 metabolism by regulation control is discussed.

• BMB Reports
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• v.33 no.2
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• pp.166-171
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• 2000

Thioredoxin is a multifunctional protein that is ubiquitous in microorganisms, animals and plants. Previously, the expression of the Escherichia coli thioredoxin gene (trxA) was found to be negatively regulated by cAMP. In the present study, the effect of temperature on the expression of the E. coli trxA gene was investigated. In order to examine the temperature effect, the fusion plasmid pCL70 that harbors the E. coli trxA P1P2 promoter was used. The other two fusion plasmids, pJH3 and pMH521 that were constructed in different vectors which harbor the E. coli trxA P2 promoter, were also used. When the E. coli strain MC1061/pCL70 was grown in a rich medium at $25^{\circ}C$, $34^{\circ}C$ and $42^{\circ}C$, the cells grown at $42^{\circ}C$ gave the highest $\beta$-galactosidase activity. The E. coli MC1061/pJH3 and MC1061/pMG521 cells showed increased $\beta$-galactosidase activity after the shift of the culture temperature to $42^{\circ}C$. The wild-type trxA gene of the E. coli MC1061 cells produced much higher thioredoxin activity at the higher temperature. These results support the conclusion that the E. coli trxA gene is regulated in a temperature-dependent manner. Especially the expression from its P2 promoter appeared to be sensitive to temperature.