Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging

Frontiers in Microbiology
Zuzana BurdikovaJeremiah J Sheehan

Abstract

Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) due to their metabolic activity. While cheese pH may be measured at macro level there remains a significant knowledge gap relating to the degree of micro-heterogeneity of pH within the cheese matrix and its relationship with microbial, enzymatic and physiochemical parameters and ultimately with cheese quality, consistency and ripening patterns. The pH of cheese samples was monitored both at macroscopic scale and at microscopic scale, using a non-destructive microscopic technique employing C-SNARF-4 and Oregon Green 488 fluorescent probes. The objectives of this work were to evaluate the suitability of these dyes for microscale pH measurements in natural cheese matrices and to enhance the sensitivity and extend the useful pH range of these probes using fluorescence lifetime imaging (FLIM). In particular, fluorescence lifetime of Oregon Gree...Continue Reading

References

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Jul 1, 1993·Analytical Chemistry·H Szmacinski, J R Lakowicz
Dec 1, 1995·International Journal of Food Microbiology·J W WimpennyP Peetz
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Aug 13, 2013·Applied and Environmental Microbiology·Sophie JeansonSylvie Lortal

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Citations

Oct 23, 2017·Journal of Dairy Science·Prabin LamichhaneJeremiah J Sheehan
Jun 8, 2021·Biochemistry·Luke D Lavis

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Methods Mentioned

BETA
Fluorescence Microscopy
confocal microscopy
typical
Fluorescence
imaging microscopy

Software Mentioned

PicoQuant SymPhoTime64
LAS AF
TCSPC

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