Note. Antimicrobial Effect of Pressurized Carbon Dioxide on Yersinia enterocolitica in Broth and Foods

2001 ◽  
Vol 7 (3) ◽  
pp. 245-250 ◽  
Author(s):  
O. Erkmen
Keyword(s):  
Carbon Dioxide ◽  
Yersinia Enterocolitica ◽  
Antimicrobial Effect

Note. Antimicrobial Effect of Pressurized Carbon Dioxide on Yersinia enterocolitica in Broth and Foods

2001 ◽  
Vol 7 (3) ◽  
pp. 245-250 ◽  
Author(s):  
O. Erkmen
Keyword(s):  
Carbon Dioxide ◽  
Yersinia Enterocolitica ◽  
Exposure Time ◽  
Slow Rate ◽  
Antimicrobial Effect ◽  
Antimicrobial Effects ◽  
Temperature Exposure ◽  
D Values ◽  
Two Stages ◽  
D Value

Antimicrobial effect of 15, 30 and 60 atm CO 2 pressures was studied on Yersinia enterocolitica at 25, 35 and 45 °C. Two stages were observed in the destruction curves. The earlier stage was characterized by a slow rate of inactivation in number of Y. enterocolitica, which increased sharply at the later stage. An increase of pressure and/or temperature enhanced the antimicrobial effects of CO 2. The D values of 6.1 and 4.9 min were obtained for Y. enterocolitica at 45 °C under 15 and 30 atm CO 2 pressure, respectively, while only 1.3 min D value was found at 60 atm. A rapid and significant ( p < 0.05) reduction was obtained in the number of Y. enterocolitica at treated pressures and temperatures. Pressure, temperature, exposure time, and the suspending medium influenced the inactivation rates of Y. enterocolitica.

Comparison of the Chlorine Inactivation of Yersinia enterocolitica in Chlorine Demand and Demand-Free Systems

2005 ◽  
Vol 68 (9) ◽  
pp. 1816-1822 ◽  
Author(s):  
R. VIRTO ◽  
D. SANZ ◽  
I. ÁLVAREZ ◽  
S. CONDON ◽  
J. RASO
Keyword(s):  
Yersinia Enterocolitica ◽  
Antimicrobial Effect ◽  
Treatment Temperature ◽  
Distilled Water ◽  
Survival Curves ◽  
First Order ◽  
First Order Kinetics ◽  
Different Temperatures ◽  
Chlorine Demand ◽  
Chlorine Decay

Inactivation of Yersinia enterocolitica by chlorine (0.6 to 20 ppm) was investigated in distilled water and in tryptic soy broth (TSB, 0.015%) at different temperatures (4, 20, and 40°C). In distilled water, chlorine inactivation of Y. enterocolitica was enhanced by increasing the temperature from 4 to 20°C, and survival curves were described by a model that assumed first-order kinetics followed by tailing in which the microbial concentration remained constant. The presence of TSB increased chlorine resistance of Y. enterocolitica, and survival curves were concave downward. These survival curves were described by a model based on the Weibull distribution. Chlorine decay in distilled water was independent of temperature and of the initial concentration of available chlorine and was modeled by first-order reaction kinetics. Chlorine decay in TSB was independent of the initial chlorine concentration but depended on the treatment temperature and was modeled by the addition of two first-order decay equations. The increased resistance of Y. enterocolitica to chlorine in TSB was not due only to the chlorine demand by the TSB components. These components protected Y. enterocolitica cells from the antimicrobial effect of chlorine.

scholarly journals High-resolution cryo-EM structure of urease from the pathogen Yersinia enterocolitica

2020 ◽  
Author(s):  
Ricardo D. Righetto ◽  
Leonie Anton ◽  
Ricardo Adaixo ◽  
Roman P. Jakob ◽  
Jasenko Zivanov ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Carbon Dioxide ◽  
High Resolution ◽  
Yersinia Enterocolitica ◽  
Active Site ◽  
High Data ◽  
Cryo Electron Microscopy ◽  
Acidic Environments ◽  
The Impact ◽  
Better Than

AbstractUrease converts urea into ammonia and carbon dioxide and makes urea available as a nitrogen source for all forms of life except animals. In human bacterial pathogens, ureases also aid in the invasion of acidic environments such as the stomach by raising the surrounding pH. Here, we report the structure of urease from the pathogen Yersinia enterocolitica at better than 2 Å resolution from cryo-electron microscopy. Y. enterocolitica urease is a dodecameric assembly of a trimer of three protein chains, ureA, ureB and ureC. The high data quality enables detailed visualization of the urease bimetal active site and of the impact of radiation damage. Our data are of sufficient quality to support drug development efforts.

scholarly journals High-resolution cryo-EM structure of urease from the pathogen Yersinia enterocolitica

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Ricardo D. Righetto ◽  
Leonie Anton ◽  
Ricardo Adaixo ◽  
Roman P. Jakob ◽  
Jasenko Zivanov ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Carbon Dioxide ◽  
High Resolution ◽  
Drug Development ◽  
Yersinia Enterocolitica ◽  
Active Site ◽  
High Data ◽  
Cryo Electron Microscopy ◽  
Acidic Environments ◽  
The Impact

AbstractUrease converts urea into ammonia and carbon dioxide and makes urea available as a nitrogen source for all forms of life except animals. In human bacterial pathogens, ureases also aid in the invasion of acidic environments such as the stomach by raising the surrounding pH. Here, we report the structure of urease from the pathogen Yersinia enterocolitica at 2 Å resolution from cryo-electron microscopy. Y. enterocolitica urease is a dodecameric assembly of a trimer of three protein chains, ureA, ureB and ureC. The high data quality enables detailed visualization of the urease bimetal active site and of the impact of radiation damage. The obtained structure is of sufficient quality to support drug development efforts.

Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica on Vacuum and Saturated Carbon Dioxide Controlled Atmosphere-Packaged Sliced Roast Beef

1994 ◽  
Vol 57 (3) ◽  
pp. 204-208 ◽  
Author(s):  
J. ANDREW HUDSON ◽  
SANDRA J. MOTT ◽  
NICHOLASS PENNEY
Keyword(s):  
Carbon Dioxide ◽  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Yersinia Enterocolitica ◽  
Aeromonas Hydrophila ◽  
Storage Period ◽  
Vacuum Packaging ◽  
Controlled Atmosphere ◽  
Roast Beef ◽  
Packaged Beef

The growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on sliced roast beef packaged under vacuum or saturated CO2 controlled atmosphere conditions was measured. At −1.5°C, the pathogens declined in numbers in the controlled atmosphere packs but were able to grow under vacuum packaging. At 3°C, growth occurred, with maximum numbers being reached at the end of the product's storage life. The increased shelf life of sliced roast beef incubated under a carbon dioxide controlled atmosphere compared to vacuum-packaged beef did not, therefore, bring with it a concomitant risk associated with the increased growth of these three pathogens over the extended storage period.

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