Yingying Xu, Na Lv, Xudong Yang, Xiaohua He, Ke Li, Bin Liu
{"title":"压片压力对面条加工过程中大肠杆菌存活率的影响","authors":"Yingying Xu, Na Lv, Xudong Yang, Xiaohua He, Ke Li, Bin Liu","doi":"10.1111/ijfs.17264","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p><i>Escherichia coli</i> is known to easily contaminate noodles and form biofilms during noodle processing. Sheeting was a key step in the processing. The objective of our study was to investigate the influence of sheeting pressure on the viability of <i>E. coli</i>. Our findings revealed a significant reduction in the <i>E. coli</i> count (by 1.46 log CFU g<sup>−1</sup>), as well as their swimming diameter (by 46.7%) and biofilm formation (by 25.7%) following an additional 20 sheeting treatments. The expression of genes (<i>flhC</i>, <i>flhD</i>, <i>rpoS</i>, <i>csgD</i> and <i>adrA</i>) validated the weakening of <i>E. coli</i> survival due to sheeting pressure. Moreover, the alterations in dough texture properties had adverse effects on the survival of <i>E. coli</i>. These results highlight that sheeting pressure can effectively reduce <i>E. coli</i> viability in dough. The implications of our findings provide valuable insights for minimising microbial contamination in noodle production.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of sheeting pressure on the viability of Escherichia coli during noodle processing\",\"authors\":\"Yingying Xu, Na Lv, Xudong Yang, Xiaohua He, Ke Li, Bin Liu\",\"doi\":\"10.1111/ijfs.17264\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p><i>Escherichia coli</i> is known to easily contaminate noodles and form biofilms during noodle processing. Sheeting was a key step in the processing. The objective of our study was to investigate the influence of sheeting pressure on the viability of <i>E. coli</i>. Our findings revealed a significant reduction in the <i>E. coli</i> count (by 1.46 log CFU g<sup>−1</sup>), as well as their swimming diameter (by 46.7%) and biofilm formation (by 25.7%) following an additional 20 sheeting treatments. The expression of genes (<i>flhC</i>, <i>flhD</i>, <i>rpoS</i>, <i>csgD</i> and <i>adrA</i>) validated the weakening of <i>E. coli</i> survival due to sheeting pressure. Moreover, the alterations in dough texture properties had adverse effects on the survival of <i>E. coli</i>. These results highlight that sheeting pressure can effectively reduce <i>E. coli</i> viability in dough. The implications of our findings provide valuable insights for minimising microbial contamination in noodle production.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-06-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17264\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17264","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of sheeting pressure on the viability of Escherichia coli during noodle processing
Escherichia coli is known to easily contaminate noodles and form biofilms during noodle processing. Sheeting was a key step in the processing. The objective of our study was to investigate the influence of sheeting pressure on the viability of E. coli. Our findings revealed a significant reduction in the E. coli count (by 1.46 log CFU g−1), as well as their swimming diameter (by 46.7%) and biofilm formation (by 25.7%) following an additional 20 sheeting treatments. The expression of genes (flhC, flhD, rpoS, csgD and adrA) validated the weakening of E. coli survival due to sheeting pressure. Moreover, the alterations in dough texture properties had adverse effects on the survival of E. coli. These results highlight that sheeting pressure can effectively reduce E. coli viability in dough. The implications of our findings provide valuable insights for minimising microbial contamination in noodle production.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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