Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance

被引:20
作者
Bang, W [1 ]
Drake, MA [1 ]
机构
[1] N Carolina State Univ, Dept Food Sci, Raleigh, NC 27695 USA
关键词
Vibrio vulnificus; stress; acid adaptation;
D O I
10.1016/j.fm.2004.09.006
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Three strains of Vibrio vulnificus were evaluated for their potential to become acid adapted in tryptic soy broth with 2% NaCl acidified using hydrochloric (pH 5.0), citric or acetic acids (pH 5.5). Control and adapted cells were subsequently evaluated for acid tolerance (pH 3.5) in broths acidified with each acid, respectively. Other cross-protective effects: heat tolerance, cold storage survival, and freeze-thaw resistance were evaluated with cells exposed to broths acidified with hydrochloric acid. Acid adaptation was observed with hydrochloric and citric acids (P < 0.05) and was dependent on strain, duration of adaptation time, and acid type. The most pronounced acid adaptation response was with hydrochloric acid, regardless of strain (P < 0.05). Treatment with chloramphenicol eliminated the acid tolerance response. The three strains were inactivated within 12 min at 47degreesC with or without acid adaptation. Acid adaptation increased freeze-thaw resistance and cold storage survival for one strain following 10h acid adaptation (P < 0.05). (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:301 / 309
页数:9
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