Organic acids make Escherichia coli more resistant to pulsed electric fields at acid pH

International Journal of Food Microbiology
M SomolinosR Pagán

Abstract

Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at acid pH was due to the low pH itself or to the interaction of the components of the treatment medium with the cells. The protective effect on E. coli cells was due to the presence of organic acids such as citric, acetic, lactic or malic at pH 4.0. The protective effect of citric acid at pH 4.0 depended on its concentration. A linear relationship was observed between the Log(10) of the citric acid concentration and the degree of inactivation. Organic acids contained in laboratory treatment media (citrate-phosphate buffer) or in fruit juices did not sensitize E. coli cells to PEF but, on the contrary, they induced a protective effect that made E. coli cells more resistant at pH 4.0 than at neutral pH. This work could be useful for improving food preservation by PEF technology and it contributes to the knowledge of the mechanism of microbial inactivation by PEF.

References

May 3, 2000·International Journal of Food Microbiology·I AlvarezF J Sala
Apr 3, 2001·Applied and Environmental Microbiology·R PagánB Mackey
Feb 13, 2003·Letters in Applied Microbiology·D GarcíaR Pagán
Jun 26, 2003·Critical Reviews in Food Science and Nutrition·Javier Raso, Gustavo V Barbosa-Cánovas
May 27, 2005·Journal of Applied Microbiology·P Mañas, R Pagán

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Citations

Apr 4, 2012·International Journal of Biological Macromolecules·Songyi LinJingbo Liu
Jun 1, 2016·Frontiers in Microbiology·Guillermo CebriánSantiago Condón
Oct 9, 2012·Ergonomics·Nicholas D Cottrell, Benjamin K Barton
Sep 20, 2015·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Beatriz ChuecaRafael Pagán
Jul 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Evandro Leite de SouzaJossana Pereira de Sousa Guedes
Jul 14, 2020·International Journal of Food Microbiology·Roberta BentoRafael Pagán

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