Augmentation of killing of Escherichia coli O157 by combinations of lactate, ethanol, and low-pH conditions

Article Abstract:

The augmentation of killing of Escherichia coli O157 strain at acid pHs by lactate or ethanol or their combination has been studied. E. coli cells can be made tolerant to extremely acidic conditions with pH from 3 to 3.5, if they are grown into exponential phase at a mildly acidic pH, or if they have entered a stationary phase. The killing can be improved by as much as 4 log units in the first five minutes of incubation at pH 3 even for the most acid-tolerant isolates.

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Survival of Campylobacter jejuni during stationary phase: evidence for the absence of a phenotypic stationary-phase response

Article Abstract:

Campylobacter jejuni NCTC 11351 does not produce the typical phenotypic stationary-phase response when exposed to heat stress or aeration. This could be due to the lack of rpoS homologues in this strain. This may be a survival strategy in response to stress.

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Sensitization of Listeria monocytogenes to low pH, organic acids, and osmotic stress by ethanol

Article Abstract:

A pH of 3.0 combined with 5% ethanol and 50 mM formate was most effective in killing Listeria monocytogenes. This combination damages the bacterial cytoplasmic membrane and may overcome the bacterium's resistance to commonly used food preservatives.

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