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Heat resistance, membrane fluidity and sublethal damage in Staphylococcus aureus cells grown at different temperatures. Int J Food Microbiol 2019; 289:49-56. [DOI: 10.1016/j.ijfoodmicro.2018.09.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 07/24/2018] [Accepted: 09/01/2018] [Indexed: 11/21/2022]
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2
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Tomita K, Sawai J. Preincubation of Escherichia coli ATCC 25922 with NaCl Increases Its Attachment to Lettuce Surfaces Compared with Other Chemicals. Biocontrol Sci 2017; 22:137-143. [PMID: 28954956 DOI: 10.4265/bio.22.137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The inhibition of microbial attachment to food is important for the prevention of cross-contamination during food processing. The effect of several chemicals that were added in an Escherichia coli growth medium on the attachment of the bacterium to lettuce was investigated. E. coli ATCC 25922, which is reportedly a useful surrogate for E. coli O157:H7 in surface attachment studies, was preincubated in a nutrient broth (NB) containing sodium chloride, potassium chloride, sodium deoxycholate, sodium linear alkylbenzene sulfonate, or sorbic acid. The bacterial cells were placed in contact with cut lettuce in a saline solution at 5℃ for 24 hours. Only the addition of NaCl in the NB influenced the attachment of E. coli, Salmonella enterica subsp. Enteritidis, and Klebsiella pneumoniae to the lettuce. The attachment of E. coli showed the largest significant increase at 2% NaCl. Changes in the attachment levels were not due to surface hydrohobicity or the motility of E. coli cells. Similar results were observed for S. enterica although the variation in the degree of attachment of the latter was quite small. These results suggested that the attachment of E. coli O157:H7 to food surfaces is influenced by the bacterial growth conditions prior to food exposure and prior to the development of the biofilm; furthermore, the environmental NaCl concentration should be controlled during food processing to prevent the cross-contamination of foods with E. coli.
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Affiliation(s)
- Kazuhisa Tomita
- Faculty of Applied Bioscience, Kanagawa Institute of Technology
| | - Jun Sawai
- Faculty of Applied Bioscience, Kanagawa Institute of Technology
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3
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Membrane fluidity-related adaptive response mechanisms of foodborne bacterial pathogens under environmental stresses. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Oliver JD, Stringer WF. Lipid Composition of a Psychrophilic Marine Vibrio sp. During Starvation-Induced Morphogenesis. Appl Environ Microbiol 2010; 47:461-6. [PMID: 16346485 PMCID: PMC239702 DOI: 10.1128/aem.47.3.461-466.1984] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Qualitative and quantitative changes with time in phospholipids and fatty acids were examined after suspension of cells of a psychrophilic marine bacterium in nutrient-free artificial seawater at 5 degrees C. Viability was maintained throughout the 21-day examination period, with plate counts and acridine orange direct counts indicating a slight increase in cell number. Gravimetric data, however, showed a significant decrease in bacterial biomass during the 3-week study. Levels of ATP per cell also decreased significantly (59%) during the starvation period. Since starvation (resulting in dormancy) is probably the typical physiological state of marine bacteria, estimation of bacterial density in marine waters by using ATP data obtained from log-phase cells is probably inaccurate. Total lipid phosphate decreased (65%) during the starvation period, with phosphatidylethanolamine showing the greatest loss. A large increase (57%) in the neutral lipid fraction was also detected, especially during the first week of starvation. A selective increase in palmitoleate at the expense of myristate was detected in the membrane lipids. The effects of these changes on membrane fluidity and the possible consequences for these cells in the marine environment are discussed.
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Affiliation(s)
- J D Oliver
- Department of Biology, University of North Carolina at Charlotte, Charlotte, North Carolina 28223
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Cebrián G, Sagarzazu N, Pagán R, Condón S, Mañas P. Resistance ofEscherichia coligrown at different temperatures to various environmental stresses. J Appl Microbiol 2008; 105:271-8. [DOI: 10.1111/j.1365-2672.2008.03745.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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6
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Cebrián G, Sagarzazu N, Pagán R, Condón S, Mañas P. Heat and pulsed electric field resistance of pigmented and non-pigmented enterotoxigenic strains of Staphylococcus aureus in exponential and stationary phase of growth. Int J Food Microbiol 2007; 118:304-11. [PMID: 17804103 DOI: 10.1016/j.ijfoodmicro.2007.07.051] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The survival of four enterotoxigenic strains of Staphylococcus aureus (with different pigment content) to heat and to pulsed electric fields (PEF) treatments, and the increase in resistance to both processing stresses associated with entrance into stationary phase was examined. Survival curves to heat (58 degrees C) and to PEF (26 kV/cm) of cells in the stationary and in the exponential phase of growth were obtained. Whereas a wide variation in resistance to heat treatments was detected amongst the four strains, with decimal reduction time values at 58 degrees C (D(58 degrees C)) ranging from 0.93 to 0.20 min, the resistance to PEF was very similar. The occurrence of a higher tolerance to heat in stationary phase was coincident with a higher content in carotenoid pigmentation in S. aureus colonies. However, cells of the most heat resistant (pigmented) and the most heat sensitive (non-pigmented) strains in the mid-exponential phase of growth showed similar resistance to heat and to PEF. Therefore the increase in thermotolerance upon entrance into stationary phase of growth was more marked for the pigmented strains. Recovery in anaerobic conditions particularly enhanced survival to heat treatments in a non-pigmented strain. Strain CECT 4630, which possess a deficient sigma B activity, showed low heat resistance, low pigmentation, and reduced increase in thermotolerance in stationary phase. These results indicate that the magnitude of the development of a higher heat resistance in S. aureus in stationary phase is positively related to the carotenoid content of the strain. The development of tolerance to pulsed electric field was less relevant and not linked to the carotenoid content.
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Affiliation(s)
- G Cebrián
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013, Zaragoza, Spain
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Mell LD, Joseph SW, Bussell NE. Cellular Fatty Acid Composition ofVibrio parahaemolyticusby Reversed-Phase High-Performance Liquid Chromatography. ACTA ACUST UNITED AC 2006. [DOI: 10.1080/01483917908060071] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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8
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Chiang ML, Yu RC, Chou CC. Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus. Int J Food Microbiol 2005; 104:179-87. [PMID: 15982770 DOI: 10.1016/j.ijfoodmicro.2005.02.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2004] [Revised: 01/19/2005] [Accepted: 02/12/2005] [Indexed: 11/27/2022]
Abstract
Vibrio parahaemolyticus 690, a clinical strain, was subjected to heat shock at 42 degrees C for 45 min. The fatty acid profile and recovery of the heat-shocked cells of V. parahaemolyticus on TSA-3.0% NaCl, APS agar (Alkaline peptone salt broth supplemented with 1.5% agar) and TCBS (Thiosulfate-citrate-bile salts-sucrose agar) were compared with those of the nonheat-shocked cells. Furthermore, the morphology of V. parahaemolyticus and survival in the presence of various organic acids (25 mM acetic acid, lactic acid, citric acid or tartaric acid) and NaCl (0.1% and 20.0%) as influenced by heat shock treatment were also investigated. It was found that heat shock caused a change in the proportions of the unsaturated and saturated fatty acid. The ratio of saturated fatty acids to unsaturated fatty acids observed on heat-shocked V. parahaemolyticus cells was significantly (p<0.05) higher than that on the control cells. Extensive cell-wall pitting and cell disruption, representing cell-surface damage, were also observed on the cells which were subjected to heat shock treatment. Recovery of heat-shocked cells of V. parahaemolyticus was significantly less on TCBS and APS agar than on TSA-3.0% NaCl. Heat shock decreased the tolerance of V. parahaemolyticus to organic acids. The extent of decreased acid tolerance observed on heat-shocked cells varied with the organic acid tested. While heat shock increased the survival of V. parahaemolyticus in the presence of 0.1% NaCl and made the test organism more susceptible to 20.0% NaCl than the control cells.
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Affiliation(s)
- Ming-Lun Chiang
- Graduate Institute of Food Science and Technology, National Taiwan University 59, lane 144, Keelung Rd., Sec. 4, Taipei, Taiwan
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Li X, Sheldon BW, Ball HR. Thermal resistance of Salmonella enterica serotypes, Listeria monocytogenes, and Staphylococcus aureus in high solids liquid egg mixes. J Food Prot 2005; 68:703-10. [PMID: 15830659 DOI: 10.4315/0362-028x-68.4.703] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Decimal reduction times (D-values) were determined for Salmonella enterica serotypes, Listeria monocytogenes, and Staphylococcus aureus in two high solids egg mixes designated A and B (water activity [a(w)] = 0.76 and 0.82; solids = 53.12 and 52.63%; pH = 5.09 and 5.29; viscosity = 183 and 119 centipoise/s, respectively) using a low-volume (0.06 ml) sealed glass capillary tube procedure. For Salmonella, D-values ranged from 0.035 (70 degrees C) to 0.193 min (64 degrees C) in product A and from 0.048 to 0.193 min in product B. For Listeria, D-values ranged from 0.133 (70 degrees C) to 0.440 min (64 degrees C) in product A and from 0.074 to 0.364 min in product B. For Staphylococcus, D-values ranged from 0.332 (70 degrees C) to 1.304 min (64 degrees C) in product A and from 0.428 to 1.768 min in product B. For Listeria, the D-values of all heating temperatures were significantly higher (P < 0.01) in product A than in product B. The similar trend was also observed for Salmonella and Staphylococcus but only at 66 degrees C for Salmonella and 64 degrees C for Staphylococcus. Greater temperature dependence was observed for Salmonella inactivation in the low a(w) and low pH product (A), while the product (B) with the higher a(w) and pH had greater temperature dependence for Listeria. Compared across both egg mixes and all heating temperatures, the Staphylococcus strains were from 6.2 to 11.7 times more heat resistant than S. enterica serotypes and from 2.2 to 7.5 times more heat resistant than L. monocytogenes.
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Affiliation(s)
- X Li
- Department of Poultry Science, North Carolina State University, Raleigh, North Carolina 27695-7608, USA
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Chang CM, Chiang ML, Chou CC. Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses. J Food Prot 2004; 67:2183-8. [PMID: 15508628 DOI: 10.4315/0362-028x-67.10.2183] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Vibrio parahaemolyticus foodborne strains 405, 556, and 690 and a V. parahaemolyticus chopping board isolate were heat shocked at 42 degrees C for 15, 30, or 45 min. Heat shock, regardless of heating periods tested, caused an increased demand for NaCl during recovery from heat injury. Further study with strain 690 and the chopping board isolate also revealed that heat shock generally increased the survival of the test organism during subsequent exposure to 47 degrees C, 20 ppm H202, and 8% ethanol and reduced the tolerance of the test organism to low temperatures (5 and -18 degrees C). The extent of the heat shock response of V. parahaemolyticus varied with strain and the duration of treatment. Furthermore, heat shock treatments in the present study caused the leakage of nucleic acids from V. parahaemolyticus cells. This effect was most pronounced with cells heat shocked at 42 degrees C for 45 min.
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Affiliation(s)
- Chia-Ming Chang
- Graduate Institute of Food Science & Technology, National Taiwan University, Taipei 106, Taiwan
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Mañas P, Pagán R, Raso J, Condón S. Predicting thermal inactivation in media of different pH of Salmonella grown at different temperatures. Int J Food Microbiol 2003; 87:45-53. [PMID: 12927706 DOI: 10.1016/s0168-1605(03)00049-7] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
The influence of the growth temperature and the pH of the heating medium on the heat resistance at different temperatures of Salmonella typhimurium ATCC 13311 was studied and described mathematically. The shift of the growth temperature from 10 to 37 degrees C increased heat resistance of S. typhimurium fourfold. The pH of the heating medium at which heat resistance was maximum was pH 6 for cells grown at 37 degrees C, but changed with growth temperature. The alkalinization of the heating medium from pH 6 to pH 7.7 decreased the heat resistance of cells grown at 37 degrees C by a factor of 3. Neither the growth temperature nor the pH modified the z values significantly (4.9 degrees C). The decimal reduction times at different treatment temperatures, in buffers of different pH of cells of S. typhimurium grown at different temperatures, were accurately described by a mathematical equation (correlation coefficient of 0.97). This equation was also tested for Salmonella senftenberg 775W (ATCC 43845) and Salmonella enteritidis ATCC 13076, strains in which the correlation coefficients between the observed and the theoretically calculated values were 0.91 and 0.98, respectively.
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Affiliation(s)
- Pilar Mañas
- Tecnología de los Alimentos, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, C/ Miguel Servet, 177, 50013 Zaragoza, Spain
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12
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PAGÁN R, MAÑAS P, ALVAREZ I, SALA F. HEAT RESISTANCE IN DIFFERENT HEATING MEDIA OF LISTERIA MONOCYTOGENES ATCC 15313 GROWN AT DIFFERENT TEMPERATURES. J Food Saf 1998. [DOI: 10.1111/j.1745-4565.1998.tb00215.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Pagán R, Condón S, Sala FJ. Effects of several factors on the heat-shock-induced thermotolerance of Listeria monocytogenes. Appl Environ Microbiol 1997; 63:3225-32. [PMID: 9251209 PMCID: PMC168620 DOI: 10.1128/aem.63.8.3225-3232.1997] [Citation(s) in RCA: 66] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
The influence of the temperature at which Listeria monocytogenes had been grown (4 or 37 degrees C) on the response to heat shocks of different durations at different temperatures was investigated. For cells grown at 4 degrees C, the effect of storage, prior to and after heat shock, on the induced thermotolerance was also studied. Death kinetics of heat-shocked cells is also discussed. For L. monocytogenes grown at 37 degrees C, the greatest response to heat shock was a fourfold increase in thermotolerance. For L. monocytogenes grown at 4 degrees C, the greatest response to heat shock was a sevenfold increase in thermotolerance. The only survival curves of cells to have shoulders were those for cells that had been heat shocked. A 3% concentration of sodium chloride added to the recovery medium made these shoulders disappear and decreased decimal reduction times. The percentage of cells for which thermotolerance increased after a heat shock was smaller the milder the heat shock and the longer the prior storage.
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Affiliation(s)
- R Pagán
- Departamento PACA, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
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Golden DA, Beuchat LR, Hitchcock HL. Changes in fatty acid composition of various lipid components of Zygosaccharomyces rouxii as influenced by solutes, potassium sorbate and incubation temperature. Int J Food Microbiol 1994; 21:293-303. [PMID: 8043348 DOI: 10.1016/0168-1605(94)90059-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The effects of water activity (aw), solutes, potassium sorbate and incubation temperature on the fatty acid methyl ester composition of the total extracted lipid, triacylglycerol, phospholipid, free fatty acid and steryl ester components of Zygosaccharomyces rouxii were determined. Oleic (C18:1) and linoleic (C18:2) acids were the major components of the total fatty acid fraction, regardless of culturing conditions. Cells grown at 35 degrees C contained a significantly higher percentage of C18:1 and a lower percentage of C18:2 than did cells grown at 21 degrees C. At both temperatures, cells cultured in low-aw (0.93) media contained a significantly higher percentage of C18:1, with a corresponding decrease in C18:2 content than did cells grown at aw 0.99, regardless of the addition of glucose, sucrose, or NaCl to suppress the aw. At 21 degrees C, cells cultured in high-aw (0.99) media supplemented with 300 micrograms sorbate per ml contained higher percentages of C18:1 than did cells cultured in media not supplemented with sorbate. Cells grown at 35 degrees C in low-aw media supplemented with sorbate contained substantially more C18:1 than did cells cultured without sorbate.
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Affiliation(s)
- D A Golden
- Department of Food Science and Technology, University of Georgia, Griffin 30223-1797
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Ringø E, Sinclair PD, Birkbeck H, Barbour A. Production of Eicosapentaenoic Acid (20:5 n-3) by
Vibrio pelagius
Isolated from Turbot (
Scophthalmus maximus
(L.)) Larvae. Appl Environ Microbiol 1992; 58:3777-8. [PMID: 16348815 PMCID: PMC183175 DOI: 10.1128/aem.58.11.3777-3778.1992] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Fourteen bacterial strains isolated from turbot,
Scophthalmus maximus
(L.), larvae were screened for eicosapentaenoic acid (20:5 n-3) (EPA) production. Gas chromatography analysis revealed that one bacterial species,
Vibrio pelagius,
contained a high proportion of EPA in cellular lipid. This finding was confirmed by gas chromatography-mass spectrometry analysis. A higher concentration of EPA was detected when the bacterium was cultured at 4�C.
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Affiliation(s)
- E Ringø
- The Foundation of Applied Research at the University of Tromsø, P.O. Box 2806, Elverhøy, N-9001 Tromsø, Norway, and Department of Microbiology, University of Glasgow, Glasgow G12 8QQ, and Golden Sea Produce Limited, Hunterston, West Kilbride, Ayrshire, Scotland
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Condón S, García ML, Otero A, Sala FJ. Effect of culture age, pre-incubation at low temperature and pH on the thermal resistance of Aeromonas hydrophila. THE JOURNAL OF APPLIED BACTERIOLOGY 1992; 72:322-6. [PMID: 1517173 DOI: 10.1111/j.1365-2672.1992.tb01842.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
The thermal resistance of Aeromonas hydrophila strain NCTC 8049 was determined within the range 48 degrees-65 degrees C with a thermoresistometer TR-SC and McIlvaine buffer. The effects of culture age, pre-incubation at 7 degrees C and the pH of the heating menstruum were evaluated. The pattern of thermal death was dependent on culture age. Cells heated in the late logarithmic growth phase (15 h at 30 degrees C) were twice as resistant as those in the early stage (5 h at 30 degrees C), and the maximum D-value was obtained after 72 h incubation (5.5 total increase). The age of the cells did not affect z-values significantly. The heat resistance of cells incubated for 48 h at 30 degrees C increased (twice) after holding at 7 degrees C for 72 h. Pre-incubation at low temperature of older cultures (72 h, 30 degrees C) did not influence their D-values. Maximum heat resistance was found at pH 6.0 and minimal at pH 4.0. Decreasing the pH from 6.0 to 4.0 reduced D-values by a factor of 5. Although the strain studied was heat-sensitive (D55 degrees C = 0.17 min; z = 5.11 degrees C), survivor curves of cultures older than 50 h showed a significant tailing. Organisms surviving in the tails were only slightly more resistant than were the original population.
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Affiliation(s)
- S Condón
- Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Spain
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Age-related changes in ultrastructure and chemical composition associated with changes in heat resistance of Neosartorya fischeri ascospores. ACTA ACUST UNITED AC 1987. [DOI: 10.1016/s0007-1536(87)80088-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Munblit VY, Trofimov VI. Criteria for thermostability of microorganisms. Pharm Chem J 1987. [DOI: 10.1007/bf01145567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Efficacy of media for promoting ascospore formation by Neosartorya fischeri, and the influence of age and culture temperature on heat resistance of ascospores. Food Microbiol 1987. [DOI: 10.1016/0740-0020(87)90005-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Tomlins RI, Watkins TR, Gray RJ. Membrane lipid alterations and thermal stress in Salmonella typhimurium 7136. Appl Environ Microbiol 1982; 44:1110-7. [PMID: 6758697 PMCID: PMC242156 DOI: 10.1128/aem.44.5.1110-1117.1982] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
Salmonella typhimurium ATCC 7136 exhibited major changes in lipid composition when grown in the presence of either 0.15% sodium deoxycholate or 0.15% sodium benzoate. These lipophilic compounds had directly opposing effects on the lipid profile of the organism. The saturated/unsaturated ratio was markedly elevated in benzoate-grown cells. On the other hand, it was depressed by an even greater margin from the control after growth in the presence of deoxycholate. Adjustments in the phospholipid content of the cells were also recorded. Phosphatidylethanolamines decreased by 28 and 50% in the deoxycholate- and benzoate-grown cells, respectively. Compensatory increases in phosphatidylglycerols of 87.5 and 175% occurred, along with increases in cardiolipins of 12- and 22-fold, respectively. Deoxycholate or benzoate supplementation also altered the relative distribution of neutral lipids; again, benzoate stimulated the greater change. Compositional changes were accompanied in the organism by increased heat sensitivity, but the effect on the susceptibility of S. typhimurium to injury varied with the physical properties of the supplement used.
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Katsui N, Tsuchido T, Hiramatsu R, Fujikawa S, Takano M, Shibasaki I. Heat-induced blebbing and vesiculation of the outer membrane of Escherichia coli. J Bacteriol 1982; 151:1523-31. [PMID: 7050091 PMCID: PMC220434 DOI: 10.1128/jb.151.3.1523-1531.1982] [Citation(s) in RCA: 101] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Thermal damage to the outer membrane of Escherichia coli W3110 was studied. When E. coli cells were heated at 55 degrees C in 50 mM Tris-hydrochloride buffer at pH 8.0, surface blebs were formed on the cell envelope, mainly at the septa of dividing cells. Membrane lipids were released from the cells during the heating period, and part of the released lipids formed vesicle-like structures from the membrane. This vesicle fraction had a lipopolysaccharide to phospholipid ratio similar to that of the outer membrane of intact cells, whereas it had a lower content of protein than the isolated outer membrane. After heating bacterial cells at 55 degrees C for 30 min, the resulting leakage from the cells of a periplasmic enzyme, alkaline phosphatase, amounted to 52% of the total activity, whereas no release of a cytoplasmic enzyme, glucose-6-phosphate dehydrogenase, was detected. The results obtained suggest that surface blebs formed by heat treatment almost completely consist of the outer membrane and that the blebs may be gradually released from the cell surface into the heating menstruum to partially form vesicles.
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Abstract
Approximately 30 years have elapsed since Dr. Fujino's original discovery that Vibrio parahaemolyticus (then termed Pasteurella parahemolytica) was the cause of "summer diarrhea" in Japan. Since that finding, V. parahaemolyticus has been established as a cause of gastroenteritis in numbers and places approaching global proportions. It has been isolated in marine and estuarine areas almost worldwide and despite its halophilic nature, V. parahaemolyticus has been isolated from saline-free waters. The relationship of this organism to the environment reveals a close association with other marine organisms especially copepods on which the Vibrios depend for survival in winter months and growth in summer months. There is a uniquely provocative disparity between human strains of V. parahaemolyticus which are Kanagawa phenomenon (KP) positive and the environmental strains which to a large extent are KP negative, the significance being that pathogenicity is measured according to the Kanagawa phenomenon (hemolytic activity) reaction. The hemolysin of the pathogenic strains is a thermostable, cardiotoxic protein, which thus far has not been implicated in the mechanism(s) which causes human gastroenteritis. The interest in this organism has been widened in recent years by the finding that similar organisms, V. alginolyticus, lactose positive vibrios and group F vibrios also cause serious disease in humans.
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Henle KJ, Dethlefsen LA. Sensitization to hyperthermia (45 degrees C) of normal and thermotolerant CHO cells by anisotonic media. INTERNATIONAL JOURNAL OF RADIATION BIOLOGY AND RELATED STUDIES IN PHYSICS, CHEMISTRY, AND MEDICINE 1979; 36:387-97. [PMID: 317601 DOI: 10.1080/09553007914551171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Beuchat LR. Injury and repair of gram-negative bacteria, with special consideration of the involvement of the cytoplasmic membrane. ADVANCES IN APPLIED MICROBIOLOGY 1978; 23:219-43. [PMID: 28641 DOI: 10.1016/s0065-2164(08)70071-6] [Citation(s) in RCA: 54] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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GRAY RODNEYJH, MUIR ANITAM. SALT DEPRIVATION AND LOW TEMPERATURE SENSITIVITY OF Vibrio parahaemolyticus. J Food Sci 1977. [DOI: 10.1111/j.1365-2621.1977.tb12580.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Heinis JJ, Beuchat LR, Jones WK. Growth of heat-injured Vibrio parahaemolyticus in media supplemented with various cations. Appl Environ Microbiol 1977; 33:1079-84. [PMID: 879768 PMCID: PMC170830 DOI: 10.1128/aem.33.5.1079-1084.1977] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Mid- to late logarithmic growth phase cells of Vibrio parahaemolyticus grown in tryptic soy broth (TSB) containing 0.5, 3.0, and 7.5% NaCl were heated for 8 min at 45 degrees C in 0.1 M phosphate buffer (pH 7.2) containing 3% NaCl. Colony formation on thiosulfate-citrate-bile salts-sucrose agar (TCBS) containing 2% NaCl was greatest for unheated cells that had been grown in 7.5% NaCl-TSB; cells grown in 0.5% NaCl-TSB formed a greater number of colonies on 1.0% NaCl-TCBS. Thermal injury was evident in heated cells, regardless of the NaCl concentration in TSB growth medium. The effects of Mg2+, K+, and Li+ added as chlorides to 0.5% NaCl-TSB on the growth of nonheated and heated V. parahaemolyticus were studied. Lower levels of Mg2+ and slightly higher levels of K+ were required to replace Na+ in TSB inoculated with thermally injured cells that had been originally grown in 3.0 and 7.5% NaCl-TSB. LiCl had an inhibitory effect on both nonheated and heated cells when present in the recovery medium (0.5% NaCl-TSB) at concentrations as low as 0.5%. Increased numbers of colonies were formed by heated cells plated in MgCl2-supplemented TCBS, regardless of the NaCl concentration in the original growth medium. Potassium had little, if any, effect on colony formation by nonheated V. parahaemolyticus recovered on TCBS and may have had a detrimental effect on heat-injured cells.
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