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Factors influencing alkali‐induced heat resistance in Salmonella enteritidis phage type 4
Author(s) -
Humphrey T.J.,
Wallis M.,
Hoad M.,
Richardson N.P.,
Rowbury R.J.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb01380.x
Subject(s) - salmonella enteritidis , chloramphenicol , microbiology and biotechnology , heat resistance , salmonella , bacteria , chemistry , biology , food science , antibiotics , materials science , genetics , composite material
The culture of cells of Salmonella enteritidis PT4 at either 25, 30 or 37°C in media at pH values between 8.0 and 9.75 resulted in significant increases in heat resistance. At 37°C, induction was rapid and was dependent on protein synthesis, being inhibited by chloramphenicol. Thermotolerance was stable when cells were transferred from pH 9.2 to pH 7.0 and cultures only became heat sensitive again following significant multiplication at the lower pH.