Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 535498
Title Pulsed electric field for increasing intracellular trehalose content in Lactobacillus plantarum WCFS1
Author(s) Vaessen, E.M.J.; Besten, H.M.W. den; Patra, T.; Mossevelde, Niels van; Boom, R.M.; Schutyser, M.A.I.
Source Innovative Food Science and Emerging Technologies 47 (2018). - ISSN 1466-8564 - p. 256 - 261.
DOI http://dx.doi.org/10.1016/j.ifset.2018.03.007
Department(s) Food Process Engineering
Food Microbiology Laboratory
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Availibility Full text available from 2019-06-01
Abstract Pulsed electric field (PEF) processing has been developed and applied in food industry for several purposes. In this study we used PEF for increasing the intracellular trehalose content in Lactobacillus plantarum WCFS1. Our results indicated that it is possible to increase intracellular trehalose content in Lactobacillus plantarum WCFS1 to ~100 mM with 75% survival when applying a PEF treatment with an electric field strength of 7.5 kV/cm. Fluorescence staining of PEF-treated cells with propidium iodide (PI) and SYTO 9 showed that at 7.5 kV/cm only a small fraction (23%) of the cells had a permeated membrane by this PEF treatment, of which approximately half had an irreversible permeated membrane. Resealing of the pores in the membrane for PI uptake was very fast, in the order of seconds. These results indicate that PEF treatment is promising for increasing intracellular trehalose, but further optimization is required to increase the trehalose content in all cells.
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