Response of Bovine-borne Escherichia coli O26 to Heat Shock-Acid Stress

doi:10.7506/spkx1002-6630-20200821-282

Abstract

Abstract: The aim of this study was to investigate the effects of heat shock-lactic acid stress on the survival of and the expression of related genes in Escherichia coli O26. First, 22 bovine-borne O26 strains were collected and their tolerance to hydrochloric acid and lactic acid were compared. Then, strains with different tolerance to lactic acid were selected to evaluate their survival under heat shock-acid stress conditions. Finally, one representative strain was further selected to examine the differential expression of the general stress response gene rpoS, acid stress response genes (asr, ycfR, gadA), and heat stress response genes (rpoH, dnaK, clpB, and groEL) at 2 and 4 h of acid stress treatment using real-time polymerase chain reaction (real-time PCR). Results showed that the survival of all 22 strains significantly decreased (P < 0.05) after treatment with lactic acid or hydrochloric acid for 2 h. Nevertheless, acid tolerance varied among strains and the tolerance of each strain to lactic and hydrochloric acid was also different. Compared with the control group cultured in normal?tryptic soy broth (TSB), the survival rate of a mixed culture of five O26 strains gradually decreased in the acid stress and heat shock-acid stress groups, being higher in the latter than in the former, indicating that heat shock exerted a cross-protective effect and enhanced the acid resistance of O26. Real-time PCR detection showed that acid stress induced the down-regulation of stress response gene expression, whereas the expression of these genes increased significantly in heat shock-acid stress group compared with the acid stress group, indicating that the cross-protection of heat shock was related to the increased expression of the genes. It is suggested that when the combination of non-lethal heat treatment and acidification is applied in food processing, more attention should be paid to the potential of cross-protection to cause increased food safety risk.

Key words: Escherichia coli O26; heat shock; lactic acid stress; survival; stress response gene

CLC Number:

TS201.3

MI Xiaoyu, ZHANG Su, WANG Siqi, ZHAO Wangchen, YU Jinlong, LIN Siqi, WANG Longfeng, JIANG Yun. Response of Bovine-borne Escherichia coli O26 to Heat Shock-Acid Stress[J]. FOOD SCIENCE, 2021, 42(22): 85-90.

[1]	. Isolation and Identification of Culturable Microbes during the Fermentation of Liupao Tea [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Long-feng WANG JIANG Yun. Mixed-Species Biofilm Formation of Escherichia coli O157:H7 and Pseudomonas [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	YANG Jun, LUO Xin, LIANG Rongrong, ZHU Lixian, HAN Mingshan, YANG Xiaoyin, ZHANG Yimin. Progress in Research on Molecular Mechanisms of Decontamination Technologies Applied in Critical Control Points for the Microbiological Safety of Chilled Meat [J]. FOOD SCIENCE, 2021, 42(21): 235-245.
[4]	WANG Yuan, SUN Linjun, CHENG Ying, WANG Xiang, LIU Yangtai, LIN Yuhai, DONG Qingli. Progress in the Study of the Effect of Food Processing Environmental Stresses on Listeria monocytogenes Biofilm Formation [J]. FOOD SCIENCE, 2021, 42(21): 246-255.
[5]	ZHOU Jifu, WANG Ping, GUO Jia, ZHAO Xiaomei, CHEN Ying. Progress in Research on the Evolutionary Lineages of Listeria monocytogenes [J]. FOOD SCIENCE, 2021, 42(21): 263-270.
[6]	CHENG Ying, DONG Qingli, LIU Yangtai, LI Hongmei, WANG Yuan, WANG Xiang. Advances in the Correlation between the Subtyping of Listeria monocytogenes and Its Pathogenic Potential Genes [J]. FOOD SCIENCE, 2021, 42(21): 194-201.
[7]	Ma Yan yanMA. Alleviating effect of Bifidobacterium animalis subsp. lactis XLTG11 on ulcerative colitis induced by sodium dextran sulfate in mice [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	Fang-Ming ZHANG Yong Yang. Research progress on pachymic acid, an effective compoent, from Poria cocos [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Zi-Tao Jiang. Analysis and Classification Prediction of Volatile Flavor Components in Milk Powder for Different Age Groups [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	. The effect of egg yolk protein-phytic acid electrostatic complex on the physical stability of egg yolk emulsion [J]. , 0, (): 0-0.
[11]	LIU Jing, BI Yawen, DONG Shijian, XU Mingsheng. Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions [J]. FOOD SCIENCE, 2021, 42(20): 1-7.
[12]	ZHANG Chenrui, XUE Qiaoli, BAI Binyang, HU Yongjin. Isolation, Identification and Growth Characteristics of Dominant Acid-Producing Bacteria from Fermented Soy Whey from Sufu Production in Mouding, Yunnan [J]. FOOD SCIENCE, 2021, 42(20): 75-82.
[13]	Chen-Rui ZHANG yj binh Hu Yong-Jin. Isolation and identification and growth characteristics of dominant acid producing Bacteria from tofu acid whey in Yunnan Yunnan Mouding [J]. , 0, (): 0-0.
[14]	Yi-Chao LV Xiang-Ao LI Kai-Bo WANG Baohua Kong Qian CHEN. Antimicrobial Mechanism of Lactic Acid Bacteria as Bioprotective Bacteria and their Application in Food Industry: A Review [J]. , 0, (): 0-0.
[15]	. Research Progress of Probiotics and Fecal Microbiota Transplantation in Regulating Inflammatory Bowel Disease [J]. , 0, (): 0-0.

Response of Bovine-borne Escherichia coli O26 to Heat Shock-Acid Stress

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments