N. Rattanasomboon et al., The gradient plate technique as a means of studying the recovery of heat-injured Brochothrix thermosphacta, INT J FOOD, 36(4), 2001, pp. 369-376
Citations number
28
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Bacterial recovery from heat injury is influenced strongly by the nature of
the recover); medium used to resuscitate cells. This study used agar gradi
ent plates, in combination with image analysis, to study the synergistic ef
fect of NaCl concentration (% w/v) and pH on the recovery of Brochothrix th
ermosphacta after heat treatment. Initially, exponential, early stationary
and late stationary phase cultures of B. thermosphacta grown in all-purpose
tryptone (APT) broth at 25 degreesC were heat-treated at 50 degreesC to me
asure thermal resistance. Late stationary phase cultures were found to be 2
-3 times more heat-resistant than the other two, with a D-value of 14.8 min
. Exponential and early stationary phase cultures were thermally treated an
d inoculated onto agar gradient plates (modified APT medium) and incubated
at 25 degreesC. In the instance of the late stationary phase culture, there
proved to be too low a cell concentration to obtain confluent growth. Thes
e plates had gradients of pH (4.0-7.4) and NaCl (1.5-8.1% (w/v)) running at
right angles across them. After 48 h incubation, bacterial growth on these
plates was measured by image analysis. In all bacterial cultures (heat-tre
ated or control), optimal growth was found at pH 6.8 and 1.5% NaCl (w/v) co
ncentration. The range of salt concentrations and pH values over which grow
th could be observed was shown to be reduced as a consequence of heat treat
ment. Overall. it is suggested that the gradient plate technique, in combin
ation with image analysis, could be: useful in determining combinations of
different environmental factors which are effective in preventing the recov
ery of heat injured bacterial cells.