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Effect of skimmed milk and its fractions on the inactivation of Escherichia coli K12 by high hydrostatic pressure treatment |
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| Authors: | Narisawa Naoki Furukawa Soichi Kawarai Taketo Ohishi Kazuya Kanda Shino Kimijima Kana Negishi Shiro Ogihara Hirokazu Yamasaki Makari |
| Affiliation: | aDepartment of Food Science and Technology, College of Bioresource Sciences, Nihon University, Kameino 1866, Fujisawa, Kanagawa 252-8510, Japan bAdvanced Research Institute for the Sciences and Humanities, Nihon University, 6F Ichigaya Tokyu Building, 4-2-1 Kudan-kita, Chiyoda-ku, Tokyo 102-0073, Japan |
| Abstract: | We investigated the effects of skimmed milk and its protein fractions (casein, whey, globulin, and albumin) on the injury and inactivation of Escherichia coli K-12 by high hydrostatic pressure (HHP) treatment. The protective effect of skimmed milk on HHP-mediated inactivation and injury of E. coli increased with increases in the skimmed milk concentration. However, protein fractions derived from skimmed milk did not exhibit this protective effect. Microscopy analysis by DAPI/PI staining indicated that some cells were localized in the solid portion of skimmed milk, and some of these cells were alive. The coagulated fraction derived from the autoclaved whey fraction also showed a significant protective effect. We speculate that the solid portion in skimmed milk could provide the protective effect to bacterial cells. |
| Keywords: | High pressure Escherichia coli Protective effect Skimmed milk Solid portion |
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