Effects of repeated cycles of acid challenge and growth on the phenotype and virulence of Salmonella enterica

Journal of Applied Microbiology
Kimon A G KaratzasTom Humphrey

Abstract

The aim of the study was to investigate how stresses like low pH, which may be encountered in farms or food preparation premises, shape populations of Salmonella enterica by the selection of stress-resistant variants. Stationary-phase cultures of S. enterica serovar Enteritidis and serovar Typhimurium (one strain of each) were exposed to pH 2.5 for up to 4 h, followed by growth at pH 7 for 48 h. This process was repeated 15 times in two separate experiments, which increased the acid resistance of the three out of four populations we obtained, by three- to fourfold. Sustainable variants derived from the populations showed changes in colony morphology, expression of SEF17 fimbriae, growth, increased heat resistance and reduced virulence. The study demonstrates that low pH environments can select for populations of S. enterica with persistent phenotypic changes such as increased acid resistance and occasionally increased SEF17 expression and lower virulence. There is a common belief that increased acid resistance coincides with increased virulence. This study demonstrates for the first time that increased acid resistance often impairs virulence and affects the general phenotype of S. enterica.

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Citations

Oct 14, 2009·Foodborne Pathogens and Disease·Andrew D WalesRobert H Davies
May 19, 2010·Journal of Applied Microbiology·L N Calhoun, Y M Kwon
Jun 28, 2015·International Journal of Food Microbiology·Avelino Alvarez-OrdóñezMiguel Prieto
Aug 27, 2013·International Journal of Food Microbiology·N SagarzazuP Mañas
Oct 16, 2007·International Journal of Food Microbiology·Efstathios S GiotisDavid A McDowell
Mar 1, 2020·Applied and Environmental Microbiology·Adrián Álvarez-MolinaAvelino Alvarez-Ordóñez
Aug 29, 2012·Journal of Applied Microbiology·C Feehily, K A G Karatzas
Nov 7, 2020·Annual Review of Animal Biosciences·Steven C Ricke

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