Phenotypic MicroArray (PM) profiles (carbon sources and sensitivity to osmolytes and pH) of Campylobacter jejuni ATCC 33560 in response to temperature

Tang, J.Y.H and Carlson, J. and Mohamad Ghazali, Farinazleen and Abdul Aziz, Saleha and Nishibuchi, M. and Nakaguchi, Y. and Radu, Son (2010) Phenotypic MicroArray (PM) profiles (carbon sources and sensitivity to osmolytes and pH) of Campylobacter jejuni ATCC 33560 in response to temperature. International Food Research Journal, 17 (4). pp. 837-844. ISSN 1985-4668

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Abstract

The present study aimed to provide an insight of C. jejuni ATCC 33560 phenotype profiles (carbon sources and sensitivity to osmolytes and pH) using Phenotypic MicroArray (PM) system in response to optimal and suboptimal temperature. C. jejuni ATCC 33560 showed utilization carbon sources from amino acids and carboxylates but not from sugars. C. jejuni ATCC 33560 is sensitive to NaCl at 2% and above but showed survival in a wide range of food preservatives (sodium lactate, sodium phosphate, sodium benzoate, ammonium sulphate and sodium nitrate). When incubated at suboptimal temperature, no phenotype loss was observed in carbon source plates. Phenotype loss of C. jejuni ATCC 33560 was observed in sodium chloride (1%), sodium sulphate (2-3%), sodium formate (1%), sodium lactate (7-12%), sodium phosphate pH7 (100mM and 200mM), ammonium sulphate pH8 (50mM), sodium nitrate (60mM, 80mM and 100mM), sodium nitrite (10mM), and growth in pH5. The phenotypic profile from present study will provide a better insight related to survival of C. jejuni ATCC 33560.

Item Type:Article
Keyword:Phenotypic MicroArray profile; C. jejuni ATCC 33560; Temperature and food preservatives
Subject:Campylobacter jejuni
Subject:Campylobacter infections
Subject:Food preservatives
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Faculty of Food Science & Technology, UPM
ID Code:16182
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:27 Aug 2012 03:21
Last Modified:02 Nov 2012 06:53

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