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Ultrasound processing of liquid system(s) and its antimicrobial mechanism of action

Spiteri, D., Chot-Plassot, C., Sclear, J., Karatzas, K. A., Scerri, C. and Valdramidis, V. (2017) Ultrasound processing of liquid system(s) and its antimicrobial mechanism of action. Letters in Applied Microbiology, 65 (4). pp. 313-318. ISSN 0266-8254

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To link to this item DOI: 10.1111/lam.12776


Ultrasound creates cavitation phenomena, resulting in the formation of several free radicals, namely OH and H, due to the breakdown of the H2O molecule. These radicals affect the cellular integrity of the bacteria, causing the inactivation of several processes, and thus it is important to unravel the mechanism of action of this technology. This research looks into the application and mechanism of action of ultrasound technology as a means of disinfection by acoustic cavitation. Sterile water and synthetic waste water were inoculated with different mutants of E. coli K12 strains containing deletions in genes affecting specific functional properties of E. coli. These were: dnak soxR, soxS, oxyR, rpoS, gadA/gadB, gadC and yneL. E. coli K-12 ΔoxyR, appeared to be more resistant to the treatment together with gadW, gadX, gabT and gabD, whereas the mutant K-12 ΔdnaK was more sensitive with approximately 2.5 log (CFU/mL) reduction in comparison to their isogenic wild type E. coli K-12. This indicates that the dnaK gene participates in general stress response and more specifically to hyperosmotic stress. The other E. coli deleted genes tested (soxS, rpoS, gadB, gadC, yneL) did not appear to be involved in protection of microbial cells against ultrasound

Item Type:Article
Divisions:Interdisciplinary Research Centres (IDRCs) > Centre for Integrative Neuroscience and Neurodynamics (CINN)
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
ID Code:71448


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