Document Detail

Characterization of Low Salinity Stress in Vibrio parahaemolyticus.
MedLine Citation:
PMID:  22289582     Owner:  NLM     Status:  In-Data-Review    
Vibrio parahaemolyticus is a marine foodborne pathogenic bacterium commonly found in seawater or seafood. This bacterium often encounters low salinity stress when the contaminated seafood is washed with fresh water during food processing. This study was conducted to investigate the response of exponential- and stationary-phase cells of V. parahaemolyticus ST550 to lethal or sublethal low salinity. Tolerance to lethal low salinity (0.25% NaCl) was enhanced in V. parahaemolyticus cells in the exponential phase by previous adaptation in sublethal low salinity (0.6% NaCl). Low salinity-adapted cells in the exponential phase were also cross-protected against the challenge of lethal low pH, indifferent to heat, and sensitized to bile, acetic acid, and lactic acid stress. The adapted cells in the stationary phase were significantly protected against heat treatment at 44°C for 10 and 15 min, sensitized to bile and acetic acid treatment, and indifferent to low pH and lactic acid.
Wei Shen Huang; Hin-Chung Wong
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  75     ISSN:  1944-9097     ISO Abbreviation:  J. Food Prot.     Publication Date:  2012 Feb 
Date Detail:
Created Date:  2012-01-31     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  231-7     Citation Subset:  IM    
Department of Microbiology, Soochow University, Taipei, Taiwan 111, Republic of China.
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