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Effect of Ethylenediaminetetraacetic Acid (EDTA) on Growth from Spores of Bacillus cereus
Author(s) -
BULGARELLI M. A.,
SHELEF L. A.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13767.x
Subject(s) - ethylenediaminetetraacetic acid , spore , incubation , bacillus cereus , germination , agar , chemistry , microbiology and biotechnology , food science , cereus , growth inhibition , agar plate , strain (injury) , spore germination , incubation period , biology , bacteria , chelation , biochemistry , in vitro , botany , inorganic chemistry , genetics , anatomy
Germination and growth from spores of toxigenic B. cereus strain USDA 201 in BHI broth containing Na 2 EDTA were studied. Reduced growth was effected by low EDTA concentrations (< 300 ppm). Little or no growth was observed after incubation for 48 hr in broth containing from 300–1,000 ppm of EDTA EDTA did not affect percent spore germination, or release of Ca following heat activation and subsequent incubation. However, delayed colony development was observed as EDTA concentrations increased in the broth, and atypically small colonies formed on Plate Count Agar. Growth inhibition by 500 ppm EDTA was evident over the pH range 5–9, with the highest spore resistance observed at pH 7. Addition of Fe, Zn, and Ca to the media reversed the growth inhibitory action, whereas Mg was less effective.