title: Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments.
abstract: Sub-lethal injury within a microbial population, due to processing treatments or environmental stress, is often assessed as the difference in the number of cells recovered on non-selective media compared to numbers recovered on a "selective media" containing a predetermined maximum non-inhibitory concentration (MNIC) of a selective agent. However, as knowledge of cell metabolic response to injury, population diversity and dynamics increased, the rationale behind the conventional approach of quantifying sub-lethal injury must be scrutinized further. This study reassessed the methodology used to quantify sub-lethal injury for Saccharomyces cerevisiae cells (≈ 4.75 Log CFU/mL) exposed to either a mild thermal (45°C for 0, 10 and 20min) or a mild pulsed electric field treatment (field strengths of 8.0-9.0kV/cm and energy levels of 8, 14 and 21kJ/kg). Treated cells were plated onto either Yeast Malt agar (YM) or YM containing NaCl, as a selective agent at 5-15% in 1% increments. The impact of sub-lethal stress due to initial processing, the stress due to selective agents in the plating media, and the subsequent variation of inhibition following the treatments was assessed based on the CFU count (cell numbers). ANOVA and a generalised least squares model indicated significant effects of media, treatments, and their interaction effects (P<0.05) on cell numbers. It was shown that the concentration of the selective agent used dictated the extent of sub-lethal injury recorded owing to the interaction effects of the selective component (NaCl) in the recovery media. Our findings highlight a potential common misunderstanding on how culture conditions impact on sub-lethal injury. Interestingly for S. cerevisiae cells the number of cells recovered at different NaCl concentrations in the media appears to provide valuable information about the mode of injury, the comparative efficacy of different processing regimes and the inherent degree of resistance within a population. This approach may provide similar information for other micro-organisms.
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
authors.forename: V
authors.initials: V
authors.lastname: Kethireddy
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
authors.forename: I
authors.initials: I
authors.lastname: Oey
authors.affiliation: Department of Mathematics and Statistics, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
authors.forename: Tim
authors.initials: T
authors.lastname: Jowett
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: phil.bremer@otago.ac.nz.
authors.forename: P
authors.initials: P
authors.lastname: Bremer
mesh_terms: D015169:Colony Count, Microbial; D004560:Electricity; D006358:Hot Temperature; D050296:Microbial Viability; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism; D012965:Sodium Chloride / Q000378:metabolism
chemical_list: D012965:Sodium Chloride
keywords: Pulsed electric field; Saccharomyces cerevisiae; Selective agents, sodium chloride; Sub-lethal injury quantification; Thermal treatment