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Flow cytometric assessment of viability of lactic acid bacteria

Article Abstract:

Flow cytometry using carboxyfluorescein diacetate (cFDA) and the dye exclusion DNA binding probe TOTO-1 can distinguish between living and dead bacterial cells. In addition, cFDA labels the cells that are culturable whereas TOTO-1 labels the nonculturable cells.

Author: Abee, Tjakko, Rombouts, Frank M., Bunthof, Christine J., Bloemen, Karen, Breeuwer, Pieter
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2001
Usage, Flow cytometry

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A novel method for continuous determination of the intracellular pH in bacteria with the internally conjugated fluorescent probe 5 (and 6-)-carboxyfluorescein succinimidyl ester

Article Abstract:

The fluorescent probe 5 (and 6-)-carboxyfluorescein succinimidyl ester (cFSE) ratio method is a good technique for the measurement of intracellular pH (pH(sub in)) in bacteria. The difference in the fluorescent signals at pH-sensitive and pH-insensitive wavelengths gives a measure of the intracellular pH. The intracellular conjugation of cFSE prevents leakage of carboxyfluorescein. The method allows the investigation of pH(sub in) in bacteria under conditions of stress such as increase in temperature and the presence of detergents.

Author: Abee, Tjakko, Rombouts, Frank M., Breeuwer, Pieter, Drocourt, Jean-Louis
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1996
Measurement, Fluorescence, Hydrogen-ion concentration, pH measurement

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Rapid fluorescence assessment of the viability of stressed Lactococcus lactis

Article Abstract:

The fluorescent probes carboxyfluorescein and propidium iodide can be used to assess the viability of Lactococcus lactis following an environmental stress. Some of the stresses encountered by the bacterium include freezing and drying of starter cultures, low pH during fermentation, and low temperature and high salt concentration during cheese ripening.

Author: Rombouts, Frank M., Bunthof, Christine J., Breeuwer, Pieter, Braak, Sabina van den, Abee, Tjakko
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1999
Physiological aspects, Stress (Physiology)

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Subjects list: Research, Bacteria
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