Fe–TiO2 Composite Mediated the Hybrid Effect of Photocatalysis and Photo-Fenton for the Inactivation of Escherichia coli Using a Continuous Flow Recirculation Reactor

2021 ◽  
Author(s):  
Ina Thakur ◽  
Anoop Verma ◽  
Banu Örmeci
Keyword(s):  
Escherichia Coli ◽  
Continuous Flow ◽  
Hybrid Effect ◽  
Flow Recirculation ◽  
Recirculation Reactor

scholarly journals Denaturing Gradient Gel Electrophoresis as a Tool To Determine Batch Similarity of Probiotic Cultures of Porcine Cecal Bacteria

2008 ◽  
Vol 74 (16) ◽  
pp. 5241-5243 ◽  
Author(s):  
Michael E. Hume ◽  
Charles M. Scanlan ◽  
Roger B. Harvey ◽  
Kathleen Andrews ◽  
James D. Snodgrass ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Gel Electrophoresis ◽  
Continuous Flow ◽  
Bacterial Culture ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Weanling Pigs ◽  
Gradient Gel Electrophoresis ◽  
Indirect Indication

ABSTRACT A continuous-flow porcine cecal bacterial culture has been used experimentally as treatment against enterotoxigenic Escherichia coli in weanling pigs. Periodically, the cultures must be started from frozen stock. Our results indicate that denaturing gradient gel electrophoresis can be applied as an indirect indication of culture similarity for each new batch generated from frozen stock.

Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

2020 ◽  
Vol 43 (12) ◽  
Author(s):  
Diana Laura Gómez‐Sánchez ◽  
Oscar Antonio‐Gutiérrez ◽  
Andrea Selene López‐Díaz ◽  
Enrique Palou ◽  
Aurelio López‐Malo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Continuous Flow ◽  
Pomegranate Juice ◽  
Microwave System

Thermal Resistance of Listeria monocytogenes, Salmonella Heidelberg, and Escherichia coli O157:H7 at Elevated Temperatures†

2004 ◽  
Vol 67 (8) ◽  
pp. 1666-1670 ◽  
Author(s):  
LIHAN HUANG
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Continuous Flow ◽  
Elevated Temperatures ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Flow Apparatus ◽  
D Values ◽  
Salmonella Heidelberg

A continuous-flow apparatus was developed to measure thermal resistance (D- and z-values) of microorganisms at temperatures above 65°C. This apparatus was designed to test whether vegetative microorganisms exhibited unusually high thermal resistance that prevented them from being completely eliminated at temperatures applicable to vacuum-steam-vacuum processes (116 to 157°C). The apparatus was composed of a high-pressure liquid chromatography pump, a heating unit, and a cooling unit. It was designed to measure small D-values (<1 s). Three randomly selected organisms, Listeria monocytogenes, Salmonella Heidelberg, and Escherichia coli O157:H7 suspended in deionized water were tested in the continuous-flow apparatus at temperatures ranging from 60 to 80°C. Studies showed that the D-values of these organisms ranged from 0.05 to 20 s. Heating at 80°C was found to be basically the physical limit of the system. Experimental results showed that L. monocytogenes, Salmonella Heidelberg, and E. coli O157:H7 did not exhibit unusual heat resistance. The conditions used in the vacuum-steam-vacuum processes should have completely inactivated organisms such as L. monocytogenes, Salmonella Heidelberg, and E. coli O157:H7 if present on food surfaces. The complete destruction of bacteria during vacuum-steam-vacuum processes might not occur because the surface temperatures never reached those of the steam temperatures and because bacteria might be hidden beneath the surface and was thus never exposed to the destructive effects of the steam.

Factors influencing potent antagonistic effects of Escherichia coli and Bacteroides ovatus on Staphylococcus aureus in anaerobic continuous flow cultures

1988 ◽  
Vol 34 (5) ◽  
pp. 645-650 ◽  
Author(s):  
Tsutomu Ushijima ◽  
Yoshikatsu Ozaki
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Acetic Acid ◽  
Hydrogen Sulfide ◽  
Continuous Flow ◽  
Culture Conditions ◽  
Antagonistic Effect ◽  
Culture Vessel ◽  
E Coli ◽  
Bacteroides Ovatus

We examined factors related to the potent antagonistic effect of Escherichia coli and Bacteroides ovatus on Staphylococcus aureus in anaerobic continuous flow cultures. In the presence of sugars fermentable by E. coli alone or both E. coli and S. aureus, motile E. coli strains exerted a potent antagonistic effect and S. aureus was expelled from the culture vessel within a few days. Conversely, in the presence of a sugar fermentable by S. aureus alone, the antagonistic effect of E. coli was diminished and S. aureus persisted at ca. 5 × 105 cfu/mL. B. ovatus alone exerted only a weak antagonistic effect on S. aureus in any culture conditions; however, when B. ovatus was cocultivated with E. coli and S. aureus, even in the presence of a sugar fermentable by S. aureus but not by E. coli, the potent antagonistic effect was restored. Escherichia coli showed the same level of antagonistic effect either in the presence of acetic acid (ca. 32 mM), propionic acid (4 mM), butyric acid (17 mM) and hydrogen sulfide(5 × 10−1 mM) or when these metabolic products, except for a small amount of acetic acid (1.2 mM), were not present. In these culture conditions, S. aureus populations were lost at rates much higher than theoretical wash out rates of resting cells. These results indicate the presence of some bactericidal factors other than the volatile fatty acids and hydrogen sulfide. The bactericidal factors were not found in cultures of E. coli heated in boiling water for 10 min and in cell-free culture filtrates. Thus, the bactericidal factors seem to be associated with live E. coli cells. The nature of the bactericidal factors is not clear at present.

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