Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions

Food Microbiology
Ming-Lun ChiangCheng-Chun Chou

Abstract

Vibrio parahaemolyticus 690, a clinical strain, was subjected to ethanol shock in the presence of 5% ethanol for a period of 30 and 60 min. Survival behaviors of the ethanol shocked and control cells of V. parahaemolyticus in the presence of H(2)O(2) (20 ppm), crystal violet (3 ppm), NaCl (20%), and low pH solution (pH 4.4) containing various organic acids including lactic acid, acetic acid, citric acid and tartaric acid (25 mM) were compared. In addition, the effects of ethanol shock on the fatty acid profile and recovery of V. parahaemolyticus on tryptic soy agar (TSA) plus various amounts of NaCl were also investigated. After ethanol shock, it was found that the proportion of vaccenic acid (18:1) increased, while the proportion of palmitic acid (16:0) and ratio of saturated fatty acid to unsaturated fatty acid decreased in cells of V. parahaemolyticus. The recovery of the ethanol-shocked cells on TSA plus 6.0% or 7.5% NaCl was significantly less than the control cells. Furthermore, ethanol shock increased the survival of V. parahaemolyticus in the presence of H(2)O(2), while made the test organism less resistant to crystal violet, high NaCl and organic acids. The degree of decreased acid tolerance observed on the ethanol-sho...Continue Reading

Citations

Aug 18, 2012·World Journal of Microbiology & Biotechnology·Xiaoxiang LiuXiaoqiang Chen
Aug 26, 2014·Jundishapur Journal of Microbiology·Mehdi ZareiSomayeh Keshtkaran
Jul 13, 2018·Metallomics : Integrated Biometal Science·Qixiao ZhaiWei Chen
Feb 1, 2019·Critical Reviews in Food Science and Nutrition·Jae-Hyun Yoon, Sun-Young Lee
Oct 29, 2008·Biotechnology Journal·Mark TaylorDon Cowan
Aug 24, 2017·Current Microbiology·Jing TangZhenxing Wu
Apr 11, 2020·Critical Reviews in Food Science and Nutrition·Shoukui HeXianming Shi
Dec 3, 2008·Journal of Food Protection·Ming-Lun ChiangCheng-Chun Chou
Jul 31, 2020·The Science of the Total Environment·Maya SpaurKeeve E Nachman
Sep 11, 2013·Journal of Proteome Research·Jiangxin WangWeiwen Zhang

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