Characterization of Low Salinity Stress in Vibrio parahaemolyticus
Source: Journal of Food Protection®, Number 2, February 2012, pp. 216-418 , pp. 231-237(7)
Abstract:Vibrio parahaemolyticus is a marine foodborne pathogenic bacterium commonly found in seawater or seafood. This bacterium often encounters low salinity stress when the contaminated seafood is washed with fresh water during food processing. This study was conducted to investigate the response of exponential- and stationary-phase cells of V. parahaemolyticus ST550 to lethal or sublethal low salinity. Tolerance to lethal low salinity (0.25% NaCl) was enhanced in V. parahaemolyticus cells in the exponential phase by previous adaptation in sublethal low salinity (0.6% NaCl). Low salinity–adapted cells in the exponential phase were also cross-protected against the challenge of lethal low pH, indifferent to heat, and sensitized to bile, acetic acid, and lactic acid stress. The adapted cells in the stationary phase were significantly protected against heat treatment at 44°C for 10 and 15 min, sensitized to bile and acetic acid treatment, and indifferent to low pH and lactic acid.
Document Type: Research Article
Affiliations: 1: Department of Microbiology, Soochow University, Taipei, Taiwan 111, Republic of China 2: Department of Microbiology, Soochow University, Taipei, Taiwan 111, Republic of China email@example.com
Publication date: February 1, 2012
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