Effect of Conditions on the Barotolerance of <i>Escherichia coli</i>

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  • SATOMI Masataka
    Department of Food Science and Technology, Tokyo University of Fisheries
  • YAMAGUCHI Toshiki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • OKUZUMI Masayo
    Department of Food Science and Technology, Tokyo University of Fisheries Natori Co., Ltd.
  • FUJII Tateo
    Department of Food Science and Technology, Tokyo University of Fisheries

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  • 大腸菌の加圧耐性に及ぼす諸条件の影響
  • ダイチョウキン ノ カアツ タイセイ ニ オヨボス ショ ジョウケン ノ エイ

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Abstract

The effects of both cultural and pressurizing conditions on the barotolerance of pressurized Escherichia coli were studied by monitoring survivors, injured cells, and release of UV-absorbing substances. An obvious effect of pressurization on E. coli appeared above 1, 500atm, and the survival rate greatly decreased above 1, 800atm. Barotolerance was not affected by medium composition for growth or by the presence of O2, while it increased with the progress of growth stages. Cells grown at 44°C were less tolerant. The pH value during the pressurization slightly influenced the barotolerance. Survival rate was greatly decreased by pressurization at 44°C. Barotolerance increased with increasing osmotic pressure during the pressurization.

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