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Article Abstract
Salmonella is a zoonotic pathogen present in the food and environment, which could survive as sublethally injured form during treatment. The effects of sublethal injury by lactic acid (LA) on S. Typhimurium planktonic and biofilm cells in broth, food manufacturing wastewater, and aqueous solution were investigated in this study. Meanwhile, the changes of physiological properties including intracellular pH, enzyme activity, and membrane integrity were also determined to elucidate the formation mechanism of sublethally injured cells. The sublethal injury was examined using dual plate count method, and further verified with laser scanning confocal microscopy analysis. A higher injury ratio was observed for planktonic cells compared to biofilm cells, while the addition of glucose and whey protein remarkably decreased the injury ratio of planktonic S. Typhimurium, which revealed that extracellular polymeric substances (EPS) offered a protective effect against the damage from LA. Polysaccharides and proteins in EPS decreased after exposure to LA. The intracellular pH reduced during the formation of sublethally injured cells, which depressed the activity of intracellular enzymes and promoted the accumulation of reactive oxygen species. The damage to cytoplasmic membrane during the formation of injured cells was assessed with morphological observation, membrane potential and integrity assays, which demonstrated that LA exerted more severe injuries to planktonic cells compared to biofilm cells.
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| http://dx.doi.org/10.1016/j.fm.2025.104852 | DOI Listing |
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