Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.fm.2011.12.023
Title: Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance
Authors: Yuan, W.
Ágoston, R.
Lee, D.
Lee, S.-C.
Yuk, H.-G. 
Keywords: Acid resistance
Adaptation
Heat resistance
Salmonella Typhimurium
Sodium acetate
Sodium lactate
Issue Date: Jun-2012
Citation: Yuan, W., Ágoston, R., Lee, D., Lee, S.-C., Yuk, H.-G. (2012-06). Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance. Food Microbiology 30 (2) : 448-452. ScholarBank@NUS Repository. https://doi.org/10.1016/j.fm.2011.12.023
Abstract: The aim of the present study was to determine the survival of Salmonella Typhimurium adapted with sodium lactate (NaL), potassium lactate/sodium acetate mixture (KL/NaA) or sodium acetate (NaA) in simulated gastric fluid (SGF) and during heat treatment. NaL-, KL/NaA- and NaA-adapted cells were prepared by incubating in tryptic soy broth (TSB) containing these salts at 5, 5 and 3% (w/v) concentration levels, respectively, for 24 h at 37 °C. The Baranyi model was used to compare the growth kinetic parameters of adapted cells. The acid and heat resistance of adapted cells were determined by incubating in SGF (pH 2.04) at 37 °C and in TSB at 55.8, 57.8 and 59.8 °C, respectively. Adapted cells had significantly (P < 0.05) longer lag phase duration (LPD) and slower maximum growth rate (MGR) than non-adapted cells. The acid resistance of KL/NaA-adapted cells was not significantly (P > 0.05) different from that of non-adapted cells. NaL-adapted cells were more susceptible to the low pH environment, whereas NaA-adapted cells showed enhanced acid resistance compared to non-adapted and other adapted cells. Unlike acid resistance, both NaL- and NaA-adapted cells showed enhanced heat resistance with increased D-values, regardless of treatment temperatures. Thus, this study indicates that adaptation of S. Typhimurium to 5% NaL or 3% NaA could enhance their ability to survive thermal processes or in the human stomach, possibly increasing the risk of Salmonella outbreaks. © 2011 Elsevier Ltd.
Source Title: Food Microbiology
URI: http://scholarbank.nus.edu.sg/handle/10635/76383
ISSN: 07400020
DOI: 10.1016/j.fm.2011.12.023
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