沙门氏菌
超声
细胞内
细菌
化学
生物物理学
灭菌(经济)
新陈代谢
生物化学
细胞生物学
微生物学
生物
色谱法
遗传学
货币经济学
经济
外汇市场
外汇
作者
Wei Luo,Jinqiu Wang,Ling Sun,Rui Li,Di Wu,Jie Tang,Jiamin Zhang,Fang Geng
标识
DOI:10.1016/j.foodres.2022.112135
摘要
The physiological status of Salmonella after its ultrasonication was investigated to reveal the potential mechanism through which ultrasound enhances the lethality of chlorine dioxide against Salmonella. Applying either the probe ultrasound (US) or water bath ultrasound (WUS) disrupted the cellular structure of Salmonella bacteria, increased the permeability of their bacterial outer membrane (US: 9.00 %, WUS: 11.96 %), and caused intracellular reactive oxygen species to accumulate (US: 13.95 %, WUS: 4.34 %,), which resulted in a reduction of ATP (US: 15.22 %, WUS: 14.15 %) and ATPase activity (US: 3.13 %, WUS: 26.06 %). This series of adverse effects eventually led to the disruption of the metabolic process in Salmonella cells, by mainly altering the metabolism of lipids, small molecules, and energy. Therefore, ultrasound enhances the lethality of chlorine dioxide primarily by disrupting the cellular structure, intracellular material, and energy homeostasis of Salmonella. This finding will promote the development and application of ultrasonic-assisted sterilization technology in food industries.
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