Phospholipid alterations during growth of Escherichia coli.

Study on the growth and survival of Escherichia coli O157:H7 during the manufacture and storage of Iranian white cheese in brine

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...

Alteration of phospholipid at various growth phases of Escherichia coli.

By inoculating E. coli B into the semisynthetic medium we conducted shaking culture, and observed alterations of the total phospholipid contents and the amounts of individual phospholipid components in various stages of growth. The results are briefly summarized as follows. 1. The total phospholipid content has been found to be greater during early culture period, while it decreases as the grow...

Fed-batch Cultivation of Recombinant Escherichia coli Producing Human Interferon-γ Under Controlled Specific Growth Rate

Antimicrobial Activities of Probiotic Yogurts Flavored with Peppermint, Basil, and Zataria against Escherichia coli and Listeria monocytogenes

Background: Yogurt is one of the most popular food diets with refreshing taste, nutritional, and health benefits. The objective of this study was to investigate the effect of three herbal Essential Oils (EOs) including peppermint, basil, and zataria on viability of the probiotic bacteria in yogurt samples and to evaluate the antimicrobial activities of the produced probiotic yogurts against Esc...

Phosphatidylinositol cannot substitute for phosphatidylglycerol in supporting cell growth of Escherichia coli.

Escherichia coli cells are dependent on the anionic phospholipid phosphatidylglycerol for cell growth. Introduction into cells of the ability to make phosphatidylinositol did not suppress the need for naturally occurring phosphatidylglycerol. Therefore, the requirement for phosphatidylglycerol must be more than maintenance of the proper membrane surface charge.