Effect of sodium chloride and citric acid on growth and toxin production by A. caviae and A. sobria at moderate and low temperatures.
The effect of sodium chloride and citric acid on hemolysin and caseinase production by Aeromonas caviae and Aeromonas sobria at 32 degrees C and 5 degrees C was investigated. At 32 degrees C, although both strains were tolerant to 3% NaCl in TSB, the production of caseinase was decreased in the presence of 1-3% NaCl, and the production of hemolysin was abolished by 2-3% NaCl. Citric acid (0.03%) was less effective than NaCl in reducing hemolysin and caseinase production by both strains at 32 degrees C. A combination of low temperature (5 degrees C) and citric acid treatment reduced hemolysin and caseinase production by both strains. A combination of low temperature (5 degrees C) and NaCl (3%) treatment was the most effective procedure in reducing growth and hemolysin and caseinase production by the tested strains.
Abu-Ghazaleh
B M
BM
Department of Biology, Hashemite University, Zarqa, Jordan.
D000333:Aeromonas / Q000187:drug effects* / Q000472:pathogenicity; D001427:Bacterial Toxins / Q000096:biosynthesis*; D019343:Citric Acid / Q000494:pharmacology*; D003080:Cold Temperature; D005519:Food Preservation; D005517:Foodborne Diseases / Q000382:microbiology; D006460:Hemolysin Proteins / Q000096:biosynthesis; D006358:Hot Temperature; D008666:Metalloendopeptidases / Q000096:biosynthesis; D012965:Sodium Chloride / Q000494:pharmacology*
D001427:Bacterial Toxins; D006460:Hemolysin Proteins; D019343:Citric Acid; D012965:Sodium Chloride; D008666:Metalloendopeptidases; C030895:caseinase