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The effect of osmotic shock and subsequent adaptation on the thermotolerance and cell morphology of Listeria monocytogenes
Author(s) -
Jørgensen F.,
Stephens P.J.,
Knøchel S.
Publication year - 1995
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1995.tb03137.x
Subject(s) - osmotic shock , osmotic concentration , listeria monocytogenes , osmotic pressure , shock (circulatory) , biology , chemistry , biophysics , biochemistry , food science , microbiology and biotechnology , bacteria , genetics , gene , medicine
The relationship between the time of exposure to different levels of NaCl and the corresponding changes in thermotolerance and cell morphology of Listeria monocytogenes was investigated. The kinetics of the increase in thermotolerance, after an osmotic upshift, showed a very rapid initial response (<2 min) followed by a more gradual increase whereby cells, after 4 h exposure at 30°C, became nearly as heat resistant as those grown for 48 h under the same conditions. Cells grown in media with 0.09 mol l −1 NaCl subjected to a short osmotic up‐shock in media containing 0.5, 1.0 or 1.5 mol l −1 NaCl showed a 1.3, 2.5 and 8‐fold increase in thermotolerance, respectively. Osmotic adaptation, signified by growth at the higher NaCl concentration, however, resulted in a 2‐ to 3‐fold additional increase in thermotolerance. An osmotic down‐shock caused a very rapid loss of thermotolerance (<5 min). Osmotic shock and adaptation experiments were also performed in minced beef where similar changes in thermotolerance were observed. Cell morphology was markedly affected by the osmolarity of the growth medium. Cells grown in media containing 1.5 mol l −1 NaCl became up to 50 times longer than cells grown in media with 0.09 mol l −1 NaCl, but no direct link to thermotolerance could be made.