Survival of the acid-adapted Bacillus cereus in acidic environments
Survival of the acid-adapted Bacillus cereus in acidic environments
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DOI：
10.1016/j.ijfoodmicro.2008.09.015
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发表时间：
2009-01-15
影响因子：
5.4
通讯作者：
Chou, Cheng-Chun
中科院分区：
文献类型：
--
作者：
Chen, Jui-Lin;Chiang, Ming-Lun;Chou, Cheng-Chun
在这项研究中，蜡样芽孢杆菌1-4-1的耐酸性后，在pH 5.5的适应1，2和4小时，首先确定。B细胞的酸适应和非酸适应细胞的存活。然后检查了在含有各种有机酸如乙酸、丙酸、柠檬酸、乳酸或酒石酸的磷酸盐缓冲溶液（PBS pH 4.0）中以及在混合水果和蔬菜的商业酸性饮料（pH 3.7）中的蜡状芽孢杆菌。结果表明，酸适应时间影响B的耐酸性增强。在PBS（pH 4.0）中的蜡状芽孢杆菌。2 h适应的细胞在PBS中表现出最高的耐酸性。氯霉素的存在下，在酸适应降低的程度增加的耐酸性。还发现酸适应可增强测试生物体在各种测试有机酸存在下的耐受性。而提高耐酸性的程度则因所检测的有机酸而异。酸适应型B。蜡状细胞表现出最大程度的耐受性增加，表明CA的存活增加。1000倍，在含丙酸的PBS中。此外，观察到B的酸适应细胞的存活百分比高于非适应细胞。在4或25摄氏度下储存的酸性饮料中的蜡状芽孢杆菌。(C)2008 Elsevier B. V.保留所有权利。
In this study, the acid tolerance of Bacillus cereus 1-4-1 after adaptation at pH 5.5 for 1, 2 and 4 h was first determined. The survival of acid-adapted and non-adapted cells of B. cereus in phosphate buffer solution (PBS pH 4.0) containing various organic acids such as acetic, propionic, citric, lactic or tartaric acid as well as in a commercial acidic beverage of mixed fruits and vegetables (pH 3.7) was then examined. Results revealed that acid adaptation time influenced the increased tolerance of B. cereus in PBS (pH 4.0). The 2 h-adapted cells exhibited the highest acid tolerance in PBS. The presence of chloramphenicol during the acid adaptation reduced the extent of increased acid tolerance. Acid adaptation was also found to enhance the tolerance of the test organism in the presence of the various organic acids tested. While the extent of increased acid tolerance varied with the organic acid examined. Acid-adapted B. cereus cells exhibited the largest extent of increased tolerance, showing an increased survival of ca. 1000 folds, in the propionic acid-containing PBS. Additionally, a higher survival percentage was noted with the acid-adapted than the non-adapted cells of B. cereus in the acidic beverage stored at 4 or 25 degrees C. (C) 2008 Elsevier B.V. All rights reserved.