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EFFECTS OF SUGAR ADDITION IN LURIA BERTANI (LB) MEDIA ON ESCHERICHIA COLI O157:H7
Author(s) -
MEDINA MARJORIE B.,
UKNALIS JOSEPH,
TU SHUI
Publication year - 2011
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2011.00311.x
Subject(s) - escherichia coli , lactose , microbiology and biotechnology , bacteria , toxin , shiga toxin , pathogenic escherichia coli , indole test , sugar , biology , chemistry , enterobacteriaceae , pathogenic bacteria , food science , biochemistry , genetics , gene
Human pathogenic Escherichia coli O157:H7 produces Shiga‐like toxins (SLT) that cause hemolytic uremic syndrome. Typically, SLT are released when a bacterium lyses, but the mechanism of controlling SLT production is not clearly understood. This paper studies the cell growth and metabolism of E. coli in Luria Bertani (LB) broth with and without added sugars. Sugars added to LB broth cause a variety of changes to pathogenic E. coli O157:H7. In plain LB media, the bacteria produce indole and SLT. With the addition of sugar to the broth, the cells produce significantly less of these compounds (10% indole and 46% Shiga toxin in glucose LB broth). The use of LB broth conditioned by E. coli K12 growth, also reduced the growth (19% of plain LB; 25% with lactose and glucose + lactose CM; 98%) in glucose CM, and SLT production was <8% in all CM of a subsequently inoculated pathogenic strain. The chemistry of these inhibitions and possible role of quorum sensing molecules are discussed. PRACTICAL APPLICATIONS Shiga‐like toxin is the causative agent of Escherichia coli infection. Elucidating the control of its production could yield to the discovery of compounds that may block synthesis during an infection. Furthermore, understanding the bacterial growth and toxin production can provide us with tools to control the pathogenicity of the toxin producing E. coli , and may lead to new interventions to keep food safe.