Journal of Food Quality / 2019 / Article / Fig 1

Research Article

Impact of Combined Acidic and Hyperosmotic Shock Conditions on the Proteome of Listeria monocytogenes ATCC 19115 in a Time-Course Study

Figure 1

The inactivation of L. monocytogenes ATCC 19115 was estimated by culture-based enumeration in Tryptone Soya broth supplemented with 0.6% yeast extract (TSB-YE) with pH 3.5 (HCl as acidulant) and aw 0.90 (NaCl as humectant). (a) Inactivation curves were constructed by plotting log CFU/ml against the sampling time of 5 min, 30 min, and 1 hr at 25°C with an initial population of 7.28 log CFU/ml at time 0 in a time-course study (control). Colony-forming units were quantified on Brain-Heart Infusion Agar with 0.1% pyruvate (BHA-P). Bars represent the standard deviation of three independent samples. (b) Venn diagram showing proteins among the three iTRAQ datasets of control versus three time sampling points; T1, T2, and T3 represented 5 min, 30 min, and 1 hr sampling time-point datasets. (c) GO enrichment analysis of the time-course study of differentially expressed proteins of L. monocytogenes ATCC 19115 due to environmental stresses of low pH 3.5 and high water activity of aw 0.90.

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