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Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures

机译：量化在致命温度下酸处理对大肠杆菌K12耐热性的影响

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摘要

The aim of this work is to investigate the effect of acid treatment -before and during heat inactivation- on the heat resistance of Escherichia coli K12 MG1655 cells at lethal temperatures. E. coli cells were grown in Brain Heart Infusion broth until they reached the stationary phase (≈10～9 cfu/mL). Approximately 30 min before thermal inactivation the early stationary phase cells were added in Brain Heart Infusion broth with a specific pH value, achieved with addition of either acetic (50% (v/v)), lactic (50% (v/v)) or hydrochloric acid (30% (v/v)), and inactivation experiments took place at 54 ℃ and 58 ℃. The inacti vation dynamics are analysed using the inactivation model of Geeraerd et al. (2000). This enables to define the induced thermotolerance of E. coli as a prolongation of the shoulder and/or a reduction of the inactivation rate. Generally, addition of acids increased the heat resistance of E. coli. The induced resis tance depends on the type of acid and on the quantity added, i.e. different levels of acidification lead to a different level of heat resistance. This work provides additional knowledge on the reaction of bacterial cultures to heat after acid treatment -before and during heat treatment- and, therefore, it contributes to an improved under standing of the effect of acid exposure on the bacterial heat resistance.
机译：这项工作的目的是研究在热灭活之前和期间，酸处理对大肠杆菌K12 MG1655细胞在致死温度下的耐热性的影响。大肠杆菌细胞在脑心浸液中生长直至达到稳定期（≈10〜9 cfu / mL）。热灭活前约30分钟，将早期固定相细胞添加到具有特定pH值的Brain Heart Infusion肉汤中，可通过添加乙酸（50％（v / v）），乳酸（50％（v / v））来实现或盐酸（30％（v / v）），并在54℃和58℃下进行灭活实验。使用Geeraerd等人的失活模型分析失活动力学。 （2000）。这能够将诱导的大肠杆菌耐热性定义为肩的延长和/或失活率的降低。通常，添加酸会增加大肠杆菌的耐热性。诱导的电阻取决于酸的类型和添加的量，即不同程度的酸化导致不同程度的耐热性。这项工作提供了关于细菌培养物在酸处理之后（在热处理之前和期间）对热反应的更多知识，因此，在酸暴露对细菌耐热性的影响的基础上，它有助于做出改进。

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  • 来源
    《Food microbiology》 |2011年第4期|p.702-711|共10页
  • 作者

    E.G. Velliou; E. Van Derlinden; A.M. Cappuyns; E. Nikolaidou; A.H. Geeraerd; F. Devlieghere; J.F. Van Impe;

  • 作者单位

    CPMF2-Flemish Cluster Predictive Microbiology in Foods,BioTeC-Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    CPMF2-Flemish Cluster Predictive Microbiology in Foods,BioTeC-Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    CPMF2-Flemish Cluster Predictive Microbiology in Foods,BioTeC-Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    BioTeC-Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

    CPMF2-Flemish Cluster Predictive Microbiology in Foods,Division of Mechatronics, Biostatistics and Sensors, Department of Biosystems, Katholieke Universiteit Leuven, W. de Croylaan 42, B-3001, Leuven, Belgium;

    CPMF2-Flemish Cluster Predictive Microbiology in Foods,Laboratory of Food Microbiology and Food Preservation, Department of Food Technology and Nutrition, Ghent University, FOOD2KNOW, Coupure Links 653, B-9000 Ghent, Belgium;

    CPMF2-Flemish Cluster Predictive Microbiology in Foods,BioTeC-Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    E. coli k12 mg1655; Heat resistance; Stress; stress adaptation; Acid treatment; Thermotolerance; Inactivation;

    机译：大肠杆菌k12 mg1655;耐热性;应力;应力适应;酸处理;耐热性;失活;

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