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Fatty acid profiling and proteomic analysis of Salmonella enterica serotype Typhimurium inactivated with supercritical carbon dioxide

Kim, Soo Rin, Kim, Hee Taek, Park, Hee Jung, Kim, Sooah, Choi, Hee Jung, Hwang, Geum-Sook, Yi, Jong Hoon, Ryu, Do Hyun, Kim, Kyoung Heon
International journal of food microbiology 2009 v.134 no.3 pp. 190-195
Salmonella enterica subsp. enterica serovar Typhimurium, food pathogens, fatty acid composition, lipid metabolism, proteome, bacterial proteins, proteomics, inactivation, carbon dioxide, chemical treatment, food processing, sterilizing, sterilizers, heat treatment, plate count, viability, gas chromatography, mass spectrometry
Non-thermal sterilization and microbial inactivation processes are currently receiving much attention in food and pharmaceutical industries. In particular, since supercritical carbon dioxide (SC-CO₂) treatment, which is conducted at relatively low temperatures, is considered to be a promising alternative method to replace thermal sterilization processes that cannot be safely used in foods and bioactive materials. Although SC-CO₂ has been applied to many microorganisms, the inactivation of microbial cells by SC-CO₂ has only been evaluated by using a conventional viable cell count such as a plating method, by which it is not possible to systematically elucidate the microbial cell inactivation process. Therefore, in this study the physiological status of SC-CO₂ treated Salmonella enterica serotype Typhimurium was analyzed by using GC-MS analysis of fatty acids with principal component analysis and two-dimensional electrophoresis for protein profiling. From the results of these systemic analyses, it was revealed that SC-CO₂ caused significant alterations to the profiles of fatty acids and proteins of the cells.