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Formation and characteristics of viable nonculturable Vibrio parahaemolyticus induced by sodium hypochlorite
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作者 Rundong Wang Kui Zhou +5 位作者 Jingyuan Mou Yijia Deng Xuepeng Li Yuhao Zhang Ravi Gooneratne Jianrong Li 《Food Bioscience》 2025年第2期845-856,共12页
This study investigated whether sodium hypochlorite(NaClO)can induce Vibrio parahaemolyticus(Vp)into viable but nonculturable(VBNC)state and change its characteristics.When exposed to 40 mg/L chlorine for 20 min,plate... This study investigated whether sodium hypochlorite(NaClO)can induce Vibrio parahaemolyticus(Vp)into viable but nonculturable(VBNC)state and change its characteristics.When exposed to 40 mg/L chlorine for 20 min,plate counts decreased from 10^(6)CFU/mL to undetectable but fluorescent staining indicated that 11.94±1.24%of cells still remained viable,suggesting that Vp had entered a VBNC state.Light microscopy showed that VBNC-Vp cells had changed from a short rod-shape to coccoid with a rough surface,aggregation,and additional ma-terial in the intercellular spaces.In VBNC-Vp cells,intracellular pHi and respiratory activity were lower than in normal cells and the ATP concentration was 81.25±1.64%in normal cells.VBNC-Vp cells exhibited lower surface zeta potential and reduced adhesion and invasion capacity compared to normal cells but their ability to survive in food-associated stresses was markedly enhanced.RT-qPCR results revealed that changes in morphology,metabolism,and adhesion of VBNC-Vp cells may be due to down-regulation of mreB,cysD,atpA,ompA,flaA,and flgM genes.The potential adversity-resistant capacity of VBNC-Vp cells were due to soxR and katG up-regulation.Overall,NaClO induced Vp into a VBNC state,thereby altering its biological properties to withstand adverse conditions. 展开更多
关键词 Aquatic product processing Sodium hypochlorite Vibrio parahemolyticus Viable nonculturable state Biological characteristics
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