Effect of acid adaptation on the environmental stress tolerance of three strains of Vibrio parahaemolyticus
Journal
Foodborne Pathogens and Disease
Journal Volume
11
Journal Issue
4
Pages
287-294
Date Issued
2014
Author(s)
Abstract
Three strains of Vibrio parahaemolyticus (690, BCRC 13023, and BCRC 13025), involved in foodborne outbreaks in Taiwan, were subjected to acid adaptation at pH 5.5 for 90 min. The effects of acid adaptation on the tolerance of V. parahaemolyticus to various environmental stresses, including heat (47°C), cold (4°C and -20°C), ethanol (8%), high salt (20% NaCl), and hydrogen peroxide (20 ppm) were examined. Results showed that acid adaptation increased the thermal tolerance of the three test strains of V. parahaemolyticus, while it did not affect their cold tolerance. Acid adaptation also increased the ethanol tolerance in V. parahaemolyticus 690 and BCRC 13025, but not in BCRC 13023. Differences in the tolerance to high salts were noted among the three strains after prior acid adaptation. However, these acid-adapted V. parahaemolyticus strains were more susceptible to hydrogen peroxide than their nonadapted controls. These findings demonstrated that acid adaption responses of V. parahaemolyticus varied among strains and types of stress challenge. ? Copyright 2014, Mary Ann Liebert, Inc. 2014.
SDGs
Other Subjects
alcohol; hydrogen peroxide; sodium chloride; acid; alcohol; hydrogen peroxide; sodium chloride; Acid adaptation; acid tolerance; alcohol tolerance; article; bacterial strain; bacterial survival; cold stress; cold tolerance; controlled study; environmental exposure; environmental stress; heat stress; heat tolerance; nonhuman; priority journal; salt tolerance; Vibrio parahaemolyticus; adaptation; bacterial count; cold; drug effects; environment; food poisoning; heat; human; microbial viability; microbiology; pH; physiological stress; physiology; Taiwan; Vibrio parahaemolyticus; vibriosis; Acids; Adaptation, Physiological; Cold Temperature; Colony Count, Microbial; Environment; Ethanol; Foodborne Diseases; Hot Temperature; Humans; Hydrogen Peroxide; Hydrogen-Ion Concentration; Microbial Viability; Sodium Chloride; Stress, Physiological; Taiwan; Vibrio Infections; Vibrio parahaemolyticus
Type
journal article