...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of thermal analysis and calorimetry >DSC analysis of foodborne bacteria
【24h】

DSC analysis of foodborne bacteria

机译：DSC analysis of foodborne bacteria

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

Differential scanning calorimetry (DSC) is applicable to studying the thermal properties of bacteria when treated with heat, cold, or antibiotics. Foodborne pathogens are inactivated by heat, and denaturation transitions observed by DSC indicate potential sites of cellular injury. Ribosomes, which are the sites for messenger RNA translation, are one critical component of thermal damage as evidenced by characteristic denaturation transitions in the 66-74 degrees C range. These transitions disappear when cells of Clostridium perfringens are subjected to heat, suggesting structural or conformational changes to ribosomal proteins, and when cells of Listeria monocytogenes are cold-shocked by refrigeration, indicating ribosomal dissociation. DSC can be used to show that refrigeration followed by heat treatment improves the killing of dangerous microorganisms.

著录项

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号