Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-07-26 DOI:10.1016/j.fm.2024.104610
Juan M. Oteiza , Leonardo do Prado-Silva , Magdevis Y.R. Caturla , Patricia A. Barril , Leda Giannuzzi , Anderson S. Sant’Ana
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Abstract

This study aimed to assess the impact of adaptation of ten strains of O157:H7 and non-O157 Escherichia coli to low pH (acid shock or slow acidification) and the effects of this exposure or not on the resistance of E. coli strains to UV radiation in orange juice (pH 3.5). The acid-shocked cells were obtained through culture in tryptic soy broth (TSB) with a final pH of 4.8, which was adjusted by hydrochloric, lactic, or citric acid and subsequently inoculated in orange juice at 4 °C for 30 days. No significant differences (p > 0.05) in survival in orange juice were observed between the serotypes O157:H7 and non-O157:H7 for acid-shocked experiments. After slow acidification, where the cells were cultured in TSB supplemented with glucose 1% (TSB + G), a significant increase (p < 0.05) in survival was observed for all strains evaluated. The D-values (radiation dose (J/cm2) necessary to decrease the microbial population by 90%) were determined as the inverse of the slopes of the regressions (k) obtained by plotting log (N/N0). The results show that among the strains tested, E. coli O157:H7 (303/00) and O26:H11 were the most resistant and sensitive strains, respectively. According to our results, the method of acid adaptation contributes to increasing the UV resistance for most of the strains tested.

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橙汁中十种不同的 O157:H7 和非 O157 大肠杆菌菌株对酸的适应性差异及其对抗紫外线辐射能力的影响
本研究旨在评估十株 O157:H7 大肠杆菌和非 O157 大肠杆菌对低 pH 值(酸性休克或缓慢酸化)的适应性影响,以及这种暴露或不暴露对橙汁(pH 值为 3.5)中大肠杆菌菌株抗紫外线辐射能力的影响。酸休克细胞是通过在最终 pH 值为 4.8 的胰蛋白酶大豆肉汤(TSB)中培养获得的,该肉汤由盐酸、乳酸或柠檬酸调节,随后接种到 4 °C 的橙汁中培养 30 天。在酸冲击实验中,血清型 O157:H7 和非 O157:H7 在橙汁中的存活率无明显差异(p > 0.05)。缓慢酸化后,细胞在添加 1%葡萄糖的 TSB(TSB + G)中培养,所有评估菌株的存活率都有显著提高(p < 0.05)。D 值(使微生物数量减少 90% 所需的辐射剂量(J/cm2))是根据对数(N/N0)的回归斜率(k)的倒数确定的。结果表明,在测试的菌株中,大肠杆菌 O157:H7 (303/00) 和 O26:H11 分别是抗药性最强和最敏感的菌株。根据我们的结果,酸适应方法有助于提高大多数受试菌株的抗紫外线能力。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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