Affiliation:
1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
Abstract
In recent years, nonthermal plasma (NTP) technology has received a lot of attention as a promising alternative to thermal pasteurization in the food industry. However, little is known about the microbial stress response toward NTP, which could be a potential risk to food safety and impede the development of NTP. A viable but nonculturable (VBNC) state is one of the most common survival strategies employed by microorganisms against external stress. This study investigated the mechanisms of the formation of VBNC
Staphylococcus aureus
by NTP in a more comprehensive and systematic aspect than had been done before. Our work confirmed that the NTP-generated oxidative stress induced changes in energy allocation as a driving force for the formation of VBNC
S. aureus
. This study could provide better knowledge for controlling the occurrence of VBNC
S. aureus
induced by NTP, which could lead to more rational design and ensure the development of safe foods.
Funder
National Natural Science Foundation of China
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
44 articles.
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