title: Responses of acid-stressed Salmonella Typhimurium in broth and chicken patties to subsequent antimicrobial stress with epsilon-polylysine and combined potassium lactate and sodium diacetate.
abstract: We investigated the growth kinetics and morphological changes in acid-stressed Salmonella Typhimurium as well as the antimicrobial effects of epsilon-polylysine (SAVE-ORY GL610) and combined potassium lactate (PL) and sodium diacetate (SDA) (PURASAL Opti.Form PD Plus) on acid-stressed S. Typhimurium. Exposure to 0.5% acetic or lactic acid injured over 90% of the S. Typhimurium population. Although the lag time of the injured S. Typhimurium was extended, the injured cells were recovered at 10 degrees C and 24 degrees C, indicating a risk of using 10 degrees C as a storage temperature. Additionally, 4.5% PL/SDA mixture or 2% epsilon-polylysine completely inhibited the growth of acid-stressed S. Typhimurium in broth at 10, 24, or 35 degrees C. Although 3% PL/SDA mixture inhibited the growth of lactic acid-stressed S. Typhimurium at 10 degrees C, it did not inhibit the growth of unstressed S. Typhimurium at the same temperature. This finding indicates a different antimicrobial effect due to the physiological status of the pathogen. Furthermore, acid-stressed S. Typhimurium was not resistant to epsilon-polylysine or the PL/SDA mixture, although the antimicrobial effect of these compounds was enhanced at a lower storage temperature. TEM analysis revealed that most of the stressed cells lost their cellular integrity and membranes partially. Both dead and doubling cells were observed after recovery at 30 degrees C for 12 h. The addition of 2% epsilon-polylysine or 4.5% PL/SDA mixture resulted in the collapse of the structure of S. Typhimurium cells and cytoplasmic materials being released. These results provide valuable information regarding the morphological and physiological responses of acid-stressed S. Typhimurium cells in broth and chicken patties followed by antimicrobial stress with epsilon-polylysine or PL/SDA mixture.
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, 1 Hoegi-Dong, Dongdaemun-Gu, Seoul 130-701, Republic of Korea.
authors.forename: Y J
authors.initials: YJ
authors.lastname: Jung
authors.forename: K J
authors.initials: KJ
authors.lastname: Min
authors.forename: K S
authors.initials: KS
authors.lastname: Yoon
mesh_terms: D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000494:pharmacology*; D046529:Microscopy, Electron, Transmission; D011107:Polylysine; D011202:Poultry Products / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development* / Q000648:ultrastructure; D019346:Sodium Acetate / Q000494:pharmacology*; D013312:Stress, Physiological; D013696:Temperature; D013997:Time Factors
chemical_list: D005520:Food Preservatives; D007773:Lactates; D011107:Polylysine; D019346:Sodium Acetate