Stress response of acid-shocked Cronobacter sakazakii against subsequent acidic pH, mild heat, and organic acids

• Published in: Food science and biotechnology Vol. 21; no. 1; pp. 205 - 210
• Main Authors: Kim, Seung-Ju, Bae, Young-Min, Lee, Sun-Young
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.02.2012; 한국식품과학회
• Subjects: Acetic acid; Adaptations; Chemistry; Chemistry and Materials Science; Environmental stress; Food Science; Heat; Nutrition; organic acids; pH effects; Research Article; 식품과학; cross-protection; stress response; acid-adaptation
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-012-0026-0

This study was conducted to determine the resistance of acid-shocked Cronobacter sakazakii to environmental stresses. C. sakazakii pre-exposed to various pH levels was treated with acid stress (pH 3.06), heat stress (55°C), and organic acid stress, respectively. Overall, higher D-values were obtained in samples pre-exposed to acidic pH conditions (pH 3.06, 4.00, and 5.02) compared to a control (pH 7.20) when the samples were subsequently stressed. For 0.1 M acetic acid, the D-values of nonadapted C. sakazakii ATCC 29004 and ATCC 29544 were 19.69 and 15.49 h, respectively, whereas the D-values of acid-shocked C. sakazakii ATCC 29004 and ATCC 29544 by pre-exposure to pH 4.0 were 34.59 and 24.25 h, respectively. Acid adaptation of C. sakazakii by preexposure to acidic pH can enhance the resistance of cells against subsequent environmental stresses such as acidic pH, heat, and organic acids.