學生姓名:
劉怡瑄
指導教授:
陳泰源
學期:
112下
摘 要:
Foodborne outbreaks have been constantly reported in these years. It is important to control Listeria monocytogenes, which is major foodborne pathogen from dairy and salad that can potentially lead to foodborne infections. However, some pathogens can turn into viable but nonculturable (VBNC) state. It means that the pathogens are alive but cannot grow on the agar plate. If common detection methods are used, they may result in misjudgment due to the viable but non-culturable state of cells, which cannot be cultivated. Electrolyzed water has been using for a long time, especially slightly acidic electrolyzed water (SAEW). SAEW not only can be used for research bacteria inactivation, such as Staphylococcus aureus, Escherichia coli and Pseudomonas fluorescens, etc., but also can be used in food industry. Because of the low cost, appropriate pH value and low corrosivity. In this study, trying to find out which available chlorine concentrations(ACC) in SAEW can make L. monocytogenesturn in VBNC state. The results show that when the treatment of SAEW in 4-6 mg/L can make the highest percent of VBNC cells from SYTO 9/PI staining assay. But there is too much of the live cells, in the plate count results cannot find the VBNC cells directly. In the SDS-PAGE, the proteins in the whole bacteria have been separate. Because of hypochlorous acid, the treatments of SAEW in 6-10 mg/L make the proteins denature intensely. In summary, 4 mg/L SAEW induced the maximum of L. monocytogenes in VBNC state and approximately 10%.
劉怡瑄.pdf