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Research Article | Open Access

Cross-protective effect of acid adaptation on ethanol tolerance in Salmonella Enteritidis

Shoukui Hea, Beining Yea, Zengfeng Zhanga, Yan Cuia, Siyun Wangb, Xianming Shia( )
MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China
Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver BC V6T 1Z4, Canada

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Cross protection can undermine the effectiveness of control measures on foodborne pathogens, and therefore brings major implications for food safety. In this work, the capacity of Salmonella Enteritidis to mount ethanol tolerance following acid adaptation was characterized by analysis of cell viability and cell membrane property. It was observed that preadaptation to pH 4.5 significantly (P < 0.05) increased the tolerance of log-phase cells to ethanol; in contrast, stationary-phase cells displayed reduced ethanol tolerance after acid adaptation. However, acid adaptation did not cause cell leakage and morphological change in both log-phase and stationary-phase S. Enteritidis. Fatty acid analysis further revealed that the amount of C14:0, C17:0 cyclo and C19:0 cyclo fatty acids was increased, while that of C and C fatty acids was decreased, respectively, in response to acid adaptation, regardless of bacterial growth phase. Notably, acid adaptation significantly (P < 0.05) increased the proportion of C16:0 fatty acid in log-phase cells, but this effect did not occur in stationary-phase cells. Moreover, exogenous addition of C16:0 fatty acid to stationary-phase acid-adapted cultures was able to enhance bacterial ethanol tolerance. Taken together, C16:0 fatty acid is involved in the growth-phase-dependent protective effect of acid adaptation on ethanol tolerance in S. Enteritidis.

Keywords

Fatty acidSalmonella EnteritidisAcid adaptationEthanol toleranceGrowth phase

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1402-1407
DOI: 10.1016/j.fshw.2022.10.033
Cite this article:
He S, Ye B, Zhang Z, et al. Cross-protective effect of acid adaptation on ethanol tolerance in Salmonella Enteritidis. Food Science and Human Wellness, 2023, 12(4): 1402-1407. https://doi.org/10.1016/j.fshw.2022.10.033

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Received: 30 November 2021
Revised: 28 December 2021
Accepted: 12 February 2022
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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