Physicochemical Basis for the Inhibitory Effects of Organic and Inorganic Salts on the Growth of
 Pectobacterium carotovorum
 subsp.
 carotovorum
 and
 Pectobacterium atrosepticum

Yaganza, Elian-Simplice; Tweddell, Russell J.; Arul, Joseph

doi:10.1128/aem.02447-08

Cited by 21 publications

(15 citation statements)

References 18 publications

(13 reference statements)

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“…The reason for reduced growth in treated samples might be as CaCl 2 is a type of salt that elevates osmolality due to salt addition. This may trigger the osmoregulatory process and diminished bacterial development (Yaganza et al 2009).…”

Section: Microbial Growthmentioning

confidence: 99%

Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits

Thakur

Shaikh

Gat

et al. 2019

Int J Recycl Org Waste Agricult

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Purpose A study was conducted to extract calcium chloride from eggshell and also to check the effect of commercially available and extracted calcium chloride on quality characteristics of fresh-cut fruits. Methods Eggshells were mixed with a hydrochloric acid solution and stirred occasionally until no gas bubbles were observed (3 h). The mixture was centrifuged at 3500 rpm for 10 min at 4 °C, the supernatant was separated and heated to 110-115 °C until dried, this yielded calcium chloride crystals or eggshell calcium chloride. The fresh-cut fruit cubes were separately dipped in a solution of 2% calcium chloride extracted from egg shell and 2% commercially available for 5 min. The cubes are packed in polypropylene plastic bags and stored at 5 °C. Analyses were done at 5-day intervals for a time period of 25 days. The microbial count, physical (firmness, weight loss and color), chemical (pH, titratable acidity, total soluble solids, DPPH, reducing sugar, total phenolic content, and ascorbic acid content), and sensory analysis were determined at regular interval throughout the storage period. Results Calcium chloride extracted from egg shell was capable to maintain shelf-life for 15 days, whereas commercial calcium chloride was able to maintain shelf-life for 20 days. This shows calcium treated fresh-cut fruits have an improved and enhanced shelf-life than control (non-treated samples). Conclusions The study proved that dipping fresh cut fruits in CaCl 2 solution (extracted from eggshell and commercially available) extend its shelf-life for 15 days.

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Section: Microbial Growthmentioning

confidence: 99%

Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits

Thakur

Shaikh

Gat

et al. 2019

Int J Recycl Org Waste Agricult

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“…This will eliminate the substrate supplies in the cells of microorganisms, which will rapidly slow down the metabolism of the microorganisms and inhibit their growth on the bread surface. 9,22,23 Generally, it is expected that a good dispersion of antimicrobial agents can enhance the antimicrobial activity in the composite films. [68][69][70] Well-dispersed antimicrobial agents have a higher probability of contacting microorganisms and increases the chance of acidity diffusion through the plasma membrane and generating intracellular acidification in microorganisms.…”

Section: Antimicrobial Activitiesmentioning

confidence: 99%

“…Further, SP addition may trigger the osmoregulatory process, causing an increase in maintenance metabolism and a reduction in the overall microorganism growth. 9,22,23 Soares et al succeeded in minimizing the microbial growth on bread by incorporating SP into cellulose acetate films via solution casting. 24 However, the solution casting method is an energy-intensive process and is characterized by low production speed, extra energy costs for solvent recovery, and large investments required for facilities for handing solvents.…”

mentioning

confidence: 99%

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

2018

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To prolong the shelf life of bread, polypropylene/sodium propionate (PP/SP) composite films were prepared via a melt‐extrusion process. To investigate the feasibility of using PP/SP composite films as a bread packaging material, their chemical structure, morphology, mechanical properties, barrier properties against water, surface properties, and antimicrobial properties were investigated. A storage test for bread was also conducted. The mechanical and thermal stability of the PP/SP composite films enhanced with increasing SP content. Compared with pure PP, the PP/SP composites had increased hydrophilicity that increased with increasing SP content. These composite films showed enhanced antimicrobial activity against both Gram‐negative and Gram‐positive microorganisms. This was due to the interaction of SP and water originating from the bread, which modifies the pH of the bread and causes destruction of the cellular structures of fungi and also reduces the growth rate of bacteria. The enhanced thermal, mechanical, antifungal, and antimicrobial properties achieved by the addition of SP can be beneficial for maintaining the freshness of bread and prolonging its shelf life.

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“…Several potential mechanisms for the inhibitory effect of PTB on pathogens have been described. Yaganza et al proposed that elevated osmolality caused by inorganic salts may trigger increased maintenance metabolism and, therefore, inhibit bacterial reproduction [7]. Ahmed et al suggested that the pH conditions of the PTB solution disrupt cell integrity and, therefore, have an adverse effect on the bacterial population [8].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity and mode of action of potassium tetraborate tetrahydrate against soft-rot bacterial plant pathogens

Liu

Filiatrault

2020

Microbiology

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Bacterial soft rot caused by the bacteria Dickeya and Pectobacterium is a destructive disease of vegetables, as well as ornamental plants. Several management options exist to help control these pathogens. Because of the limited success of these approaches, there is a need for the development of alternative methods to reduce losses. In this study, we evaluated the effect of potassium tetraborate tetrahydrate (PTB) on the growth of six Dickeya and Pectobacterium spp. Disc diffusion assays showed that Dickeya spp. and Pectobacterium spp. differ in their sensitivity to PTB. Spontaneous PTB-resistant mutants of Pectobacterium were identified and further investigation of the mechanism of PTB resistance was conducted by full genome sequencing. Point mutations in genes cpdB and supK were found in a single Pectobacterium atrosepticum PTB-resistant mutant. Additionally, point mutations in genes prfB (synonym supK) and prmC were found in two independent Pectobacterium brasiliense PTB-resistant mutants. prfB and prmC encode peptide chain release factor 2 and its methyltransferase, respectively. We propose the disruption of translation activity due to PTB leads to Pectobacterium growth inhibition. The P. atrosepticum PTB-resistant mutant showed altered swimming motility. Disease severity was reduced for P. atrosepticum -inoculated potato stems sprayed with PTB. We discuss the potential risk of selecting for bacterial resistance to this chemical.

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Physicochemical Basis for the Inhibitory Effects of Organic and Inorganic Salts on the Growth of Pectobacterium carotovorum subsp. carotovorum and Pectobacterium atrosepticum

Cited by 21 publications

References 18 publications

Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits

Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

Antibacterial activity and mode of action of potassium tetraborate tetrahydrate against soft-rot bacterial plant pathogens

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