ArticleBioMed research international2014
Specific growth rate determines the sensitivity of Escherichia coli to lactic acid stress: implications for predictive microbiology.
Article in BioMed research international, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Untangling the adaptive strategies of thermophilic bacterium Anoxybacillus rupiensis TPH1 under low temperature.Extremophiles : life under extreme conditions · 2024Article
- Marine actinobacteria metabolites: unlocking new treatments for acne vulgaris.Frontiers in microbiology · 2024Article
- The Pleiotropic Effects of Carbohydrate-Mediated Growth Rate Modifications inMicroorganisms · 2023Article
- Current Production Capability of Drug-Resistant Pathogen Enables Its Rapid Label-Free Detection Applicable to Wastewater-Based Epidemiology.Microorganisms · 2022Article
- Developing a pyruvate-driven metabolic scenario for growth-coupled microbial production.Metabolic engineering · 2019Article
- Quantification and Classification of E. coli Proteome Utilization and Unused Protein Costs across Environments.PLoS computational biology · 2016Article
- Catecholamine-Stimulated Growth ofFrontiers in cellular and infection microbiology · 2016Article
- Microbial growth and physiology: a call for better craftsmanship.Frontiers in microbiology · 2015Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study tested the hypothesis that sensitivity of Escherichia coli to lactic acid at concentrations relevant for fermented sausages (pH 4.6, 150 mM lactic acid, aw = 0.92, temperature = 20 or 27°C) increases with increasing growth rate. For E. coli strain 683 cultured in TSB in chemostat or batch, subsequent inactivation rates when exposed to lactic acid stress increased with increasing growth rate at harvest. A linear relationship between growth rate at harvest and inactivation rate was found to describe both batch and chemostat cultures. The maximum difference in T90, the estimated times for a one-log reduction, was 10 hours between bacteria harvested during the first 3 hours of batch culture, that is, at different growth rates. A 10-hour difference in T90 would correspond to measuring inactivation at 33°C or 45°C instead of 37°C based on relationships between temperature and inactivation. At similar harvest growth rates, inactivation rates were lower for bacteria cultured at 37°C than at 15-20°C. As demonstrated for E. coli 683, culture conditions leading to variable growth rates may contribute to variable lactic acid inactivation rates. Findings emphasize the use and reporting of standardised culture conditions and can have implications for the interpretation of data when developing inactivation models.
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