Microstructural effects on microbial survival: phase-separating dextran solutions

Evolving microstructure in a model dextran solution is shown to exert a major influence on the survival of Escherichia coli K-12 frag 1 and Salmonella typhimurium LT2. The microstructure results from microscopic phase separation, which develops over several hours resulting in hardening of the soluti...

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Bibliographic Details
Published in:International journal of food microbiology 2001-09, Vol.68 (3), p.187-197
Main Authors: Hills, B.P., Buff, C., Wright, K.M., Sutcliffe, L.H., Ridge, Y.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Colony Count, Microbial
Dextran solutions
Dextrans - ultrastructure
Electron Spin Resonance Spectroscopy
Escherichia coli
Escherichia coli - growth & development
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Microbial survival
Microstructural effects
Rheology
Salmonella typhimurium
Salmonella typhimurium - growth & development
Solutions
Time Factors
Viscosity
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Summary:Evolving microstructure in a model dextran solution is shown to exert a major influence on the survival of Escherichia coli K-12 frag 1 and Salmonella typhimurium LT2. The microstructure results from microscopic phase separation, which develops over several hours resulting in hardening of the solution into a glassy state. The microstructure is characterized by an array of physical methods including image analysis, electron spin resonance and bulk rheology, and it is shown that bacterial survival depends on the formation of microscopic, water-rich domains and not primarily on bulk water activity or hardness.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(01)00490-1