Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle

Bae, Young‐Min; Lee, S.-Y.

doi:10.1111/jam.12845

Cited by 22 publications

(21 citation statements)

References 39 publications

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“…ECAA and ECSA exhibited similar survival trends during fermentation and storage. Previous studies indicated a cross protective effect of ATR with acid adaptation leading to increased salt resistance (Bae & Lee, ; Lee & Kang, ). This may explain similar survival rates for ECAA and ECSA.…”

Section: Resultsmentioning

confidence: 92%

“…However, ECSA increased by 1 log during fermentation only in cheeses containing 4% salt. Acid production by the starter culture helps to prevent the growth of increased salt resistance (Bae & Lee, 2015;Lee & Kang, 2009). This may explain similar survival rates for ECAA and ECSA.…”

Section: Chemical Composition and Textural Properties Of The Cheesementioning

confidence: 99%

“…Exposure to salt can trigger increased expression of rpoS in E. coli O157:H7, resulting in cross protection in acidic environments (Bae & Lee, 2015;Lee & Kang, 2009).…”

Section: Chemical Composition and Textural Properties Of The Cheesementioning

confidence: 99%

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Effect of salt concentration on acid‐ and salt‐adaptedEscherichia coliO157:H7 andListeria monocytogenesin recombined nonfat cast cheese

Wusimanjiang

Ozturk

Ayhan

et al. 2019

J Food Process Preserv

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In Turkey, legislation reduced the salt content in fresh cheeses from 10% to 6.5% in dry matter (DM). This study investigated the effect of salt reduction on the fate of acid‐ and salt‐adapted Escherichia coli O157:H7 and Listeria monocytogenes, as well as the textural quality of recombined nonfat cheese. The cheese was manufactured using milk protein concentrate (85% protein) and skim milk powder (35% protein). After pasteurization and addition of starter culture (0.1%), cheese milk was inoculated with acid‐ or salt‐adapted pathogens (1 × 103 cfu/g). Following salting (4%, 6%, 8%, or 10% in DM) and fermenting (24 hr/30 °C), the microbiological and textural properties of the cheese were analyzed during 8 weeks of storage at 4 °C. Salt concentration did not affect E. coli survival during storage (p > .05). Acid‐adapted L. monocytogenes and E. coli survived 1 week longer than the unadapted control. Cheese hardness was unaffected (p > .05) by the salt concentration. Practical applications The results of the present study can be used to assess the risk of survival of acid‐ and salt‐adapted Listeria monocytogenes or Escherichia coli O157:H7 in nonfat cheese (with different salt concentration) produced from unpasteurized milk.

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Section: Resultsmentioning

confidence: 92%

Section: Chemical Composition and Textural Properties Of The Cheesementioning

confidence: 99%

See 1 more Smart Citation

Effect of salt concentration on acid‐ and salt‐adaptedEscherichia coliO157:H7 andListeria monocytogenesin recombined nonfat cast cheese

Wusimanjiang

Ozturk

Ayhan

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Nonetheless, such a protective phenomenon is not observed when bacteria were cultivated on media containing HCl. Bae and Lee () also reported a protective effect of salt on the survival of E. coli O157:H7 during treatment with acetic, lactic, or propionic acid in TYE broth. A similar result was obtained by Casey and Condon () as well.…”

Section: Discussionmentioning

confidence: 92%

“…Similar results were reported by Hosein et al (2011), who demonstrated a protective effect of salt on the cell survival at a controlled concentration of acetic acid. According to a study conducted by Bae and Lee (2015), these authors showed that the addition of salt stress increases the resistance of Gram-negative bacteria to acid stress when acetic, lactic, or propionic acid is used. In particular, Escherichia coli 2010).…”

Section: Introductionmentioning

confidence: 99%

Identifying the mechanism ofEscherichia coliO157:H7 survival by the addition of salt in the treatment with organic acids

et al. 2017

Self Cite

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Aim: In this study, the effects of the addition of salt to treatment with acids (one of several organic acids and salt in various solutions including rich or minimal broth, buffer, or distilled water) on the reduction of Escherichia coli O157:H7 were investigated. The protein expression profiles corresponding to acid stress (acetic acid) with or without salt addition were studied using a comparative proteomic analysis of E. coli O157:H7. Methods and Results: When acetic, lactic, or propionic acid was combined with 3% NaCl, mutually antagonistic effects of acid and salt on viability of E. coli O157:H7 were observed only in tryptone and yeast extract broth. After exposure to acetic acid alone or in combination with salt, approximately 851 and 916 protein spots were detected, respectively. Analysis of 10 statistically significant differentially expressed proteins revealed that these proteins are mainly related to energy metabolism. Conclusions: When we compared protein expression of E. coli O157:H7 treated with acetic acid and the combination of the acid and salt, the differentially expressed proteins were not related to acid stress-and salt stressinducible proteins such as stress shock proteins. Significance and Impact of the Study: According to these results, the increased resistance of E. coli O157:H7 to acetic acid after the addition of salt may not be the result of synthesis of proteins related to these phenomena; therefore, further research needs to be conducted to identify the mechanism of the mutually antagonistic effect of some organic acids and salt.

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Influence of electro-activated solutions of weak organic acid salts on microbial quality and overall appearance of blueberries during storage

2017

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Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle

Cited by 22 publications

References 39 publications

Effect of salt concentration on acid‐ and salt‐adaptedEscherichia coliO157:H7 andListeria monocytogenesin recombined nonfat cast cheese

Effect of salt concentration on acid‐ and salt‐adaptedEscherichia coliO157:H7 andListeria monocytogenesin recombined nonfat cast cheese

Identifying the mechanism ofEscherichia coliO157:H7 survival by the addition of salt in the treatment with organic acids

Influence of electro-activated solutions of weak organic acid salts on microbial quality and overall appearance of blueberries during storage

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