Stress Response of Acid-shocked Cronobacter sakazakii against Subsequent Acidic pH, Mild Heat, and Organic Acids
- Authors
- Kim, Seung-Ju; Bae, Young-Min; Lee, Sun-Young
- Issue Date
- Feb-2012
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Cronobacter sakazakii; acid-adaptation; stress response; cross-protection
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.1, pp 205 - 210
- Pages
- 6
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 21
- Number
- 1
- Start Page
- 205
- End Page
- 210
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/20522
- DOI
- 10.1007/s10068-012-0026-0
- ISSN
- 1226-7708
2092-6456
- Abstract
- This study was conducted to determine the resistance of acid-shocked Cronobacter sakazakii to environmental stresses. C. sakazakii pre-exposed to various pH levels was treated with acid stress (pH 3.06), heat stress (55 degrees C), and organic acid stress, respectively. Overall, higher D-values were obtained in samples pre-exposed to acidic pH conditions (pH 3.06, 4.00, and 5.02) compared to a control (pH 7.20) when the samples were subsequently stressed. For 0.1 M acetic acid, the D-values of non-adapted C. sakazakii ATCC 29004 and ATCC 29544 were 19.69 and 15.49 h, respectively, whereas the D-values of acid-shocked C. sakazakii ATCC 29004 and ATCC 29544 by pre-exposure to pH 4.0 were 34.59 and 24.25 h, respectively. Acid adaptation of C. sakazakii by pre-exposure to acidic pH can enhance the resistance of cells against subsequent environmental stresses such as acidic pH, heat, and organic acids.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.