Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strains and Culture Conditions
2.2. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) Assay
2.3. Bacterial Growth Analysis with Acetic Acid and Sodium Hypochlorite
2.4. Heat Treatment
2.5. Calculation of D- and z-Values
2.6. Statistical Analysis
3. Results
3.1. Minimum Inhibitory Concentration, Minimum Bactericidal Concentration, and Effects of Acetic Acid on Bacterial Growth
3.2. Minimum Inhibitory Concentration, Minimum Bactericidal Concentration, and Effects of Sodium Hypochlorite on Bacterial Growth
3.3. Effect of Thermal Stress on the Growth of Psychrotolerant B. cereus Group Strains at Low Temperature
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Food Isolates | Concentration of NaOCl (ppm) | |||
---|---|---|---|---|
30°C | 10 °C | |||
MICs | MLCs | MICs | MLCs | |
BCG34 | 25 | 100 | 50 | 300 |
BCG68 | 25 | 50 | 50 | 200 |
BCG76 | 25 | 50 | 100 | 200 |
BCG86 | 25 | 100 | 100 | 200 |
BCG88 | 25 | 50 | 100 | 200 |
BCG89 | 25 | 100 | 100 | 200 |
BCG102 | 25 | 100 | 100 | 300 |
Isolates | Temperature (°C) | D-Value * (min) | R2 for D-Value | z-Value * (°C) | R2 for z-Value |
---|---|---|---|---|---|
BCG34 | 55 | 42.2 ± 0.37 | 0.907 | 12.9 ± 0.24 | 0.957 |
60 | 20.9 ± 0.17 | 0.909 | |||
65 | 6.1 ± 0.38 | 0.927 | |||
BCG68 | 55 | 47.6 ± 0.01 | 0.919 | 9.9 ± 0.41 | 0.943 |
60 | 17.9 ± 0.33 | 0.967 | |||
65 | 4.7 ± 0.75 | 0.972 | |||
BCG76 | 55 | 66.6 ± 0.01 | 0.924 | 7.7 ± 0.39 | 0.949 |
60 | 8.9 ± 0.97 | 0.934 | |||
65 | 3.3 ± 0.44 | 0.919 | |||
BCG86 | 55 | 47.6 ± 0.01 | 0.912 | 9.4 ± 0.28 | 0.914 |
60 | 9.8 ± 0.76 | 0.909 | |||
65 | 4.2 ± 0.99 | 0.917 | |||
BCG88 | 55 | 30.3 ± 0.01 | 0.907 | 11.2 ± 0.24 | 0.929 |
60 | 17.9 ± 0.37 | 0.924 | |||
65 | 3.9 ± 1.46 | 0.977 | |||
BCG89 | 55 | 18.2 ± 0.01 | 0.934 | 10.3 ± 0.39 | 0.992 |
60 | 9.8 ± 0.88 | 0.988 | |||
65 | 2.8 ± 4.67 | 0.946 | |||
BCG102 | 55 | 27.0 ± 0.01 | 0.923 | 11.5 ± 0.17 | 0.948 |
60 | 5.2 ± 1.47 | 0.917 | |||
65 | 3.6 ± 0.31 | 0.903 |
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Park, K.-M.; Kim, H.-J.; Choi, J.-Y.; Koo, M. Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.). Foods 2021, 10, 2165. https://doi.org/10.3390/foods10092165
Park K-M, Kim H-J, Choi J-Y, Koo M. Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.). Foods. 2021; 10(9):2165. https://doi.org/10.3390/foods10092165
Chicago/Turabian StylePark, Kyung-Min, Hyun-Jung Kim, Ji-Yoen Choi, and Minseon Koo. 2021. "Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce (Lactuca sativa L.)" Foods 10, no. 9: 2165. https://doi.org/10.3390/foods10092165