title: The effect of salt concentration and pH on the heat resistance of Escherichia coli in tryptic soy broth.
abstract: The effect of the acid and the osmotic stress on the heat resistance of Escherichia coli (EC1 and EC2) was studied at 63 degrees C in tryptic soy broth adjusted to various pHs (2.5, 4.5 and 6) and various NaCl concentrations (2, 4 and 8%). In the second study, the effect of pretreatment on thermotolerance of E. coli cells was determined. The heat resistance of both strains was low at pH 2.5, but strain EC1 was more resistant than strain EC2. On the contrary, the heat resistance increased with increasing the pH values. Addition of NaCl (2%) to TSB medium, was involved in the protection of cells against heat inactivation, this protective effect was, however, not observed by increasing the NaCl concentration up to 8%. The combined effect of the pH and NaCl on the thermal resistance of both strains was significantly lower at pH 2.5 and NaCl 8%, the number of viable cells decreased from approximately 10(8) CFU/ml to an undetectable number within 20 min for strain EC1 and 15 min for strain EC2, respectively. This study indicates that heat resistance of strain EC1 was enhanced after acid or thermal adaptation. Heat resistance of strain EC2 was, however, enhanced only after thermal adaptation. For both strains no relationship was found between salt adaptation and the ability to resist thermal stress.
authors: Department of Biology, Faculty of Science, Laboratory of Biology and Health, Team of Microbiology Applied, Ibn Tofaïl University, Box 133, 14000 Kénitra, Morocco. oulkheir_said@yahoo.fr
authors: S
authors: S
authors: Oulkheir
authors: Khadija
authors: K
authors: Ounine
authors: N E
authors: NE
authors: Elhaloui
authors: A
authors: A
authors: Douira
authors: Latifa
authors: L
authors: Ikko
authors: Saadia
authors: S
authors: Bricha
authors: B
authors: B
authors: Attarassi
mesh_terms: D002364:Caseins; D003470:Culture Media; D004926:Escherichia coli / Q000502:physiology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D011492:Protein Hydrolysates; D012965:Sodium Chloride / Q000494:pharmacology*
chemical_list: D002364:Caseins; D003470:Culture Media; D011492:Protein Hydrolysates; C026375:trypticase-soy broth; D012965:Sodium Chloride