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Applied and Environmental Microbiology, March 1999, p. 1308-1311, Vol. 65, No. 3
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.

Augmentation of Killing of Escherichia coli O157 by Combinations of Lactate, Ethanol, and Low-pH Conditions

Sarah L. Jordan,1,* Jayne Glover,2 Laura Malcolm,2 Fiona M. Thomson-Carter,3 Ian R. Booth,2 and Simon F. Park1,dagger

Institute of Food Research, Reading Laboratory, Reading, RG6 6BZ,1 and Department of Molecular and Cell Biology, University of Aberdeen, Institute of Medical Sciences,2 and Scottish Reference Laboratory, Aberdeen Royal Hospitals Trust,3 Foresterhill, Aberdeen, AB25 2ZD, United Kingdom

Received 30 July 1998/Accepted 8 December 1998

The acid tolerance of Escherichia coli O157:H7 strains can be overcome by addition of lactate, ethanol, or a combination of the two agents. Killing can be increased by as much as 4 log units in the first 5 min of incubation at pH 3 even for the most acid-tolerant isolates. Exponential-phase, habituated, and stationary-phase cells are all sensitive to incubation with lactate and ethanol. Killing correlates with disruption of the capacity for pH homeostasis. Habituated and stationary-phase cells can partially offset the effects of the lowering of cytoplasmic pH.

* Corresponding author. Mailing address: Institute of Food Research, Reading Laboratory, Earley Gate, Reading RG6 6BZ, United Kingdom. Phone: 44-118-935-7228. Fax: 44-118-935-7222. E-mail: sarah.jordan{at}bbsrc.ac.uk.

dagger Present address: School of Biological Sciences, University of Surrey, Guildford, GU2 5XH, United Kingdom.

Applied and Environmental Microbiology, March 1999, p. 1308-1311, Vol. 65, No. 3
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.


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