Combination Of Acetic Acid Research Articles

Impact of Pretreatment With Acid and Ultrasound on the Production and Characteristics of Goat Skin Gelatin

Goat skin is a potential raw material source for gelatin production using acid-ultrasound pretreatment. The objective of this study was to investigate the use of ultrasound in combination with acid pretreatment for the preparation of goat skin gelatin. Gelatin was extracted from goat skin using different pretreatments: acetic acid (T1), acetic acid followed by ultrasound (20 kHz and 750 W) (T2), and without pretreatment (T0). The results showed that the combination of acetic acid and ultrasound pretreatment significantly impacted the quality of the resulting gelatin. The study results showed an increase in yield (9.24 to 25.48%), hydroxyproline content (102.07 to 231.31 mg/g), gel strength (4.76 to 197.62 g), viscosity (6.80 to 48.00 cP), melting point (32.47 to 35.85 oC), EAI (18.24 to 23.58 m2/g), and ESI (24.90 to 62.63 min). However, there was a decrease in pH, the value of color L*, and turbidity. The SDS-PAGE patterns showed differences in molecular weight distribution due to variations in pretreatment. All gelatin samples exhibited α1 and α2 chains as the predominant components. Interestingly, the ultrasound effect highlighted the β-chain more boldly compared to other pretreatments. FTIR spectroscopy analysis shows changes in molecular interactions due to acetic acid pretreatment followed by ultrasound, which results in shifts in the Amide A, Amide B, Amide I, Amide II, and Amide III groups. Ultrasonic treatment caused more dense and disturbed structures in the sample. Therefore, the combination of acetic acid and ultrasound pretreatment yielded the superior properties of goat skin gelatin.

Discovery and In Situ Crystallization Studies of Cerium-Based Metal-Organic Frameworks with V-Shaped Linker Molecules.

We report the discovery and characterization of two porous Ce(III)-based metal-organic frameworks (MOFs) with the V-shaped linker molecules 4,4'-sulfonyldibenzoate (SDB2-) and 4,4'-(hexafluoroisopropylidene)bis(benzoate) (hfipbb2-). The compounds of framework composition [Ce2(H2O)(SDB)3] (1) and [Ce2(hfipbb)3] (2) were obtained by using a synthetic approach in acetonitrile that we recently established. Structure determination of 1 was accomplished from 3D electron diffraction (3D ED) data, while 2 could be refined against powder X-ray diffraction (PXRD) data using the crystal structure of an isostructural La-MOF as the starting model. Their framework structures consist of chain-like inorganic building units (IBUs) or hybrid-BUs that are interconnected by the V-shaped linker molecules to form framework structures with channel-type pores. The composition of both compounds was confirmed by PXRD, elemental analysis, as well as NMR and IR spectroscopy. Interestingly, despite the use of (NH4)2[CeIV(NO3)6] in the synthesis, cerium ions in both MOFs occur exclusively in the + III oxidation state as determined by X-ray absorption near edge structure (XANES) and X-ray photoelectron spectroscopy (XPS). Thermal analyses reveal remarkably high thermal stabilities of ≥400 °C for the MOFs. Initial N2 sorption measurements revealed the peculiar sorption behavior of 2 which prompted a deeper investigation by Ar and CO2 sorption experiments. The combination with nonlocal density functional theory (NL-DFT) calculations adds to the understanding of the nature of the different pore diameters in 2. An extensive quasi-simultaneous in situ XANES/XRD investigation was carried out to unveil the formation of Ce-MOFs during the solvothermal syntheses in acetonitrile. The crystallization of the two Ce(III)-MOFs presented herein as well as two previously reported Ce(IV)-MOFs, all obtained by a similar synthetic approach, were studied. While the XRD patterns show time-dependent MOF crystallization, the XANES data reveal the presence of Ce(III) intermediates and their subsequent conversion to the MOFs. The addition of acetic acid in combination with the V-shaped linker molecule was identified as the crucial factor for the formation of the crystalline Ce(III/IV)-MOFs.

Effect of Acetic Acid and/or Sodium Hydroxide Treatment towards Characters of Wonosari Natural Zeolite for Hydrotreatment of Castor Oil into Biofuel

Natural zeolite (ZA) obtained from Wonosari, Indonesia, was treated with acetic acid (ZAA) or NaOH (ZAB), and the combination of both treatments (ZAAB) in order to increase the Si/Al ratio and catalytic performance on hydrotreatment of castor oil. The Si/Al ratio of ZA increased after the combination of acetic acid and NaOH treatment. The change of the Si/Al ratio was observed in the FTIR spectra as the shifting of internal asymmetric stretching vibration of T−O−T at 1032-1100 cm−1. The XRD profile of ZA was maintained after being subjected to treatments, and ZAB exhibited the lowest crystallinity. The surface area of the ZA after treatment is in the order ZAA < ZA < ZAAB < ZAB. The ZAB catalyst having the highest surface area (19.144 m2 g−1) showed the highest catalytic activity on the hydrotreatment of castor oil with a liquid fraction of 55.1 wt.% and selectivity towards the hydrocarbon compounds of 22.40 wt.%.

Lignin with Tunable and Predictable Yield and Molecular Properties

To control and predict lignin properties remains very challenging due to the complexity of chemical structures and recovery methods of lignin. Recently, an acid-catalyzed one-pot liquefaction technique was developed to produce Kraft lignin with improved molecular uniformity directly from black liquor. Herein, we investigated the effects of the liquefaction parameters (pH, reaction temperature, and reaction time) on the yield, molecular weights, polydispersity, and quantities of different types of hydroxyl groups of the Kraft lignin using the Box–Behnken response surface methodology (RSM). Computational models were generated and refined to establish the relationships between the liquefaction parameters and the Kraft lignin properties. The results showed that pH was the most influential factor followed by the reaction temperature affecting the properties of the Kraft lignin. The yield, molecular weight, and polydispersity were found to be more predictable (R(pred)2 values of 87.5–91.5%) than the type and quantity of hydroxyl groups (R(pred)2 values of 0) of the Kraft lignin. Additionally, the weight average molecular weight (Mw) could be used as a reliable predictor for both the number average molecular weight (Mn) and the polydispersity of the Kraft lignin, which was confirmed by both the experimental and the computational approaches. Such tunable and predictable molecular properties of the lignin may be associated with the combination of acetic acid, subcritical methanol, and one-pot method. This study provided insights into understanding, predicting, and even customizing the properties of the lignin products.

Effect of Citric Acid Cross Linking on the Mechanical, Rheological and Barrier Properties of Chitosan.

In this study, acetic acid (AA-2% w/v), a combination of acetic acid and citric acid (AA-1% w/v + CA-1% w/w), and three different concentrations of citric acid (CA-2, 4 and 6% w/w) were used to create chitosan solution. The FTIR analysis showed the presence of residual CA in all the CA-containing samples where no trace of AA was observed. The tensile strengths of the CA-containing samples were lower than the AA samples. Whereas the values for the elongation at break of the CA samples were higher than the AA samples, which kept increasing with an increasing CA content due to the plasticizing effect from residual citric acid. The elongation at break values for 4 and 6% CA-containing samples were 98% higher than the AA samples. The samples prepared with CA showed shorter LVE regions that reduced with an increasing CA concentration compared to the AA samples. Different acid concentrations did not have a large effect on the gelation time. However, CA-containing samples showed higher viscosities as compared to the AA-containing solution, which increased with an increasing CA content. The water vapour transmission rates of the CA-containing samples were lower than the others. All the chitosan solutions suppressed the growth of the two test strains, and none of the variants reached an abs 600 nm at 0.2.

Six steps to reach optimal scanning in ex vivo confocal microscopy

Six steps to reach optimal scanning in ex vivo confocal microscopy

Corrosion of Heritage Objects: Collagen-Like Triple Helix Found in the Calcium Acetate Hemihydrate Crystal Structure.

Helical motifs are common in nature, for example, the DNA double or the collagen triple helix. In the latter proteins, the helical motif originates from glycine, the smallest amino acid, whose molecular confirmation is closely related to acetic acid. The combination of acetic acid with calcium and water, which are also omnipresent in nature, materializing as calcium acetate hemihydrate, was now revealed to exhibit a collagen‐like triple helix structure. This calcium salt is observed as efflorescence phase on calcareous heritage objects, like historic Mollusca shells, pottery or marble reliefs. In a model experiment pure calcium acetate hemihydrate was crystallized on the surface of a terracotta vessel. Calcium acetate hemihydrate crystallizes in a surprisingly large unit cell with a volume of 11,794.5(3) Å3 at ambient conditions. Acetate ions bridge neighboring calcium cations forming spiral chains, which are arranged in a triple helix motif.

Kinetic studies of turpentine isomerization using hydrochloric acid and acetic acid as catalysts

Turpentine is a non-wood forest product derived from pine trees. Turpentine oil can be produced from the distillation of pine tree sap (family Pinaceae). The main component of turpentine is α-pinene, and turpentine isomerization may produce various derivative products. The objective of the present study was to investigate the isomerization products of turpentine oil with two acid catalysts: hydrochloric and acetic acid. Here, the influence of acid concentration was investigated by using various concentrations of hydrochloric and acetic acid concentrations between 0.4 to 1 M. Further, the combination of acetic acid and hydrochloric acid as catalyst was also investigated by varying the molar ratio of HCl:Acetic Acid=1 : 0.5 and 1:1. The experiments were carried out in a batch reactor equipped with heater, condenser, and stirrer. The reaction temperatures were maintained at 150°C and reaction time of 6 h. The resulting products from turpentine isomerization were analyzed using GC-MS. The results showed that the largest isomerization product obtained with HCl and combination of HCl:H.Acetic was trans sabinene hydrate. Additional products that could be detected varied among α-terpinolene, α-terpineol, α-terpinene, γ-terpinene and δ-carene. The experimental data showed that α-pinene conversion as high as 62, 63 and 57% were obtained by using HCl concentrations of 0.4, 0.7 and 1 M, respectively. In addition, the use of HCl:H.Acetic=1 :0.5 and 1:1 gave final conversion of 63 and 61%. The modeling results showed the kinetic model for pinene conversion for both catalysts was

Antimicrobial activity of Citrus spp. and Anethum graveolens components against Candida metapsilosis in ranch sauce.

In this paper, a study was carried out to test the inhibitory effect of a natural food compound (NFC), based on flavonoids (naringenin, hesperetin, tangeritin, luteolin, apigenin and kaempferol) from citrus and dill, in ranch sauce. A strain of C. metapsilosis, isolated from a spoiled sample of ranch sauce, was used as target pathogen microorganism. The inhibitory effect of NFC was compared with a common mixture of chemical preservatives used in this type of sauces: potassium sorbate and sodium benzoate (S/B). An in vitro test was performed by the microtiter plate assay at 10, 25 and 37°C for 24h in modified Tryptic Soy Broth. An additive antimicrobial effect had been observed in the combination of acetic acid and NFC. The results of the microtiter assay were validated in a challenge test in ranch sauce at 5, 25 and 37°C for 10weeks. NFC showed partial fungicidal effect against C. metapsilosis, reducing two logarithmic units at 5°C for 10weeks. At 5°C, the traditional doses of S/B used in ranch sauce decreased viable cells to non-detectable counts from the second week of the experiment. At 25 and 37°C, the use of S/B mixture or the use of NFC showed the same fungicidal effect. The incorporation of NFC, alone or in combination with acetic acid, opens the possibility of formulating clean label sauces with good protection against the development of the acid resistant yeast C. metapsilosis.

Isolation and characterization of cellulosic fibers from ramie using organosolv degumming process

Degumming bast fibers by organic solvents has been a promising method in recent years due to easy recovery and reuse of organic solvents. In this research, the possibility of ramie fiber degumming by glycol and a combination of acetic acid with glycol was studied, in which two steps were involved in the degumming process: distilled water boiling pretreatment and organosolv treatment by a combination of glycol/acetic acid (100/0, 90/10, 80/20, 70/30, 60/40, 50/50). Results displayed that the pretreatment could remove 6.99% of hemicellulose, 0.59% of lignin and 36.26% of other gums compared with raw ramie. While with organosolv treatment (130 °C, 6 h), fibers treated by glycol/acetic acid (50/50) had the best effect of removing gums. The hemicellulose and lignin content of fibers reduced by 44.81% and 54.12%, respectively (compared with raw ramie), while the residual gum content still failed to meet the requirements of spinning process. Besides, the tenacity of glycol/acetic acid treated fibers was lower than that of only glycol treated fibers (4.67 cN/dtex). Considering that the addition of acid could cause a decrease in fiber tenacity, the step of organosolv (only glycol) treatment was optimized by altering the degumming condition. The tenacity, linear density, non-cellulosic component ratio of fibers treated with the optimized condition (200 °C, 80 min) were 6.53 cN/dtex, 6.06 dtex, 5.78%, respectively, which met the needs of industrial production. Compared with the organosolv treated fibers, these properties of fibers with traditional alkaline treatment were better, but the yield (62.4%) was much lower than that of fibers treated with glycol in two degumming condition (77–82%). Considering impressive properties of the treated ramie, the method of organosolv degumming with high degumming efficiency and environmental protection would bring an innovative thought for natural fiber isolation.

Acetic Acid Increased the Inactivation of Multi-drug Resistant Non-typhoidal Salmonella by Large-Scaffold Antibiotic.

Salmonella is a gram-negative bacterium with intrinsic resistance to large-scaffold antibiotics due to the presence of an outer membrane. Based on the mode of action of the organic acids in outer membrane disintegration, and consequently, an enhancement in cell permeability, a combination of acetic acid and a large-scaffold antibiotic is it evaluated. Therefore, the aim of this study is to assess the combination of different levels of acetic acid with vancomycin, in order to determine whether or not the organic acid may overcome the cell wall and the intrinsic resistance in multi-drug resistant Salmonella. Screening of five wild-type Salmonella strains and one clinical strain was performed to select the strain more resistance to acid inhibition. Acetic acid was tested at 2.0, 1.75, 1.50, and 1.25% levels, separated or combined with 8µg/mL vancomycin dose. An aliquot was collected after exposure and inoculated into the brain and heart infusion agar. The plates were counted and the data analyzed by ANOVA and a posthoc Tukey test (p < 0.05). The results indicate that 1.25 and 1.50% levels did not affect the vancomycin inactivation of multi-drug resistant Salmonella. However, at levels of 1.75 and 2.0%, an increase in microbial reduction is observed. Also, 2% level acetic acid and vancomycin had a threefold increase compared to vancomycin alone. Therefore, the use of acetic acid as prior treatment for Salmonella increased the inactivation rate of vancomycin. The combination of organic acid and antibiotics is a potential tool to overcome cases of antimicrobial resistance.

Acetic acid spray for better delineation of recurrent sessile serratedadenoma in the colon.

Acetic acid spray for better delineation of recurrent sessile serratedadenoma in the colon.

Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature

This experiment was conducted to evaluate the efficacy of application of acetic acid and ascorbic acid spray on the surface decontamination and shelf-life of silver carp fish at refrigerated temperature (40C) during 9 days of storage period. Silver carp is one of the most abundant freshwater fish speciesin the world. However, the rapid quality degradation soon after post-mortem makes them highly putrefactive while reducing the nutritional attributes. In this regard, our study aimed at applying organic acids to extend shelf-life of silver carp fish while investigating the quality attributes such as sensory, peroxide values, pH and microbial loads of the fish fillets during 9 days of refrigerated temperature storage (40C). Acetic acid and ascorbic acid are found to have strong antibacterial activities against different microorganisms. Fish fillets samples were treated with alone or in combination with acetic acid and ascorbic acid spray while keeping one group of fish fillets untreated. Total Viable Count (TVC) was found greater in the samples kept untreated and treated alone with acetic acid and ascorbic acid. However, fish fillets treated with acetic acid and ascorbic acid in combination were reported with lesser number of microbial counts. Moreover, Peroxide Value (PV) and pH were significantly lower in the sample treated with in combination of acetic acid and ascorbic acid. Sensory analysis revealed that fish fillets treated with combined treatment had better quality retention at the end of 9 days storage period. The findings suggest that the application of acetic acid and ascorbic acid alone or in different combination have the potential to decrease microbial loads while facilitating the shelf-life of fish fillets during 9 days of refrigerated temperature (40C) storage period.

Efficient removal of contaminants from waste lubricant oil by nano-porous bentonite produced via microwave-assisted rapid activation: process identifications and optimization

The low-cost Ca-bentonite was rapidly converted to a mesoporous adsorbent via microwave-assisted acidification and the obtained materials were employed for the removal of contaminants from waste lubricant oil. In order to understand the role of acid combinations on activation, the agent compositions were prepared according to the mixture design algorithm. The waste oil recovery was carried out in a batch system to determine the appropriate acid composition, optimum microwave power, radiation time, and powder/acid ratio. As power increased, the contaminant removal performance of the adsorbent was effectively raised to achieve appropriate clear base oil. The rise in power behind 600 W negatively affected the performance of the adsorbent in which the color of oil was changed from yellow to brown. The appropriate recovery of waste oil was readily achieved by employment of adsorbents in which the acidification was performed in 15 min. The microwave-assisted technique could shorten the residence time to achieve the maximum efficiency in comparison with the performance of those produced through the conventional method. Although sulfuric acid can be used for acidification of bentonite by microwave heat treatment, the combination of acetic acid, < 50 mol%, with the mentioned acid was identified as an efficient agent to improve the performance of adsorbents which is valuable from an engineering point of view.

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and chemical preservatives was evaluated in vitro, and compared to their in situ activity in baking trials. Calcium propionate, sorbic acid, 3-phenyllactic acid, ricinoleic acid, and acetic acid were tested both individually and in combination at their MIC values against Aspergillus niger and Penicillium roqueforti. The combination of acetic acid with propionate and sorbate displayed additive effects against the two fungi. For these reasons, we introduced sourdough fermentation with specific strains of lactobacilli, using wheat or flaxseed, in order to generate acetate in bread. A combination of Lactobacillus hammesii and propionate reduced propionate concentration required for shelf life extension of wheat bread 7-fold. Flaxseed sourdough bread fermented with L. hammesii, excluding any preservative, showed a shelf life 2 days longer than the control bread. The organic acid quantification indicated a higher production of acetic acid (33.8 ± 4.4 mM) when compared to other sourdough breads. Addition of 4% of sucrose to sourdough fermentation with L. brevis increased the mould free shelf-life of bread challenged with A. niger by 6 days. The combination of L. hammesii sourdough and the addition of ricinoleic acid (0.15% or 0.08%) prolonged the mould free shelf-life by 7–8 days for breads produced with wheat sourdoughs. In conclusion, the in vitro MIC of bacterial metabolites and preservatives matched the in situ antifungal effect. Of the different bacterial metabolites evaluated, acetic acid had the most prominent and consistent antifungal activity. The use of sourdough fermentation with selected strains able to produce acetic acid allowed reducing the use of chemical preservatives.

Management of adsorbent content in waste motor oil regeneration by spectrophotometrical study and effective acidification in production of nano-porous clay

In the present work the application of novel technique was highlighted for reduction of adsorbent content in recovery process of waste motor oil by effective acidification. The effects of acidification factors such as acid proportions, adsorbent dose, powder/acid ratio and residence time were analyzed on removal of contaminates from waste oil. Acetic, hydrochloric and sulfuric acids were mixed according to the statistical mixture design algorithm to prepare acidification agents. The dry original clay was submitted into the prepared acidic solutions. The designed instrumental setup allowed the preparation of nano-porous powders where the controlled factors were residence time. The distillation of waste oil was carried out in the industrial scale. The significance of independent variables and their interactions were tested by blending the obtained powders with distillated oil and then the adsorption was evaluated, spectrophotometrically. The experimental results revealed the region in which the optimum regeneration of waste oil is obtainable. In order to well understand the role of nano-structured material on regeneration, the adsorbents were characterized through X-ray diffraction, Fourier transform infrared spectroscopy, Brunauer–Emmett–Teller surface area measurement and scanning electron microscopy. The employment of acetic acid in combination with sulfuric acid plays an effective role in development porous structure and improvement of contaminant adsorption. The powder produced in optimum condition contains nano-pores with diameter about 11 nm. The employment of this technique provides a potential for reduction of adsorbent content, 33.3 wt%. Finally, it was demonstrated that the efficiency of prepared adsorbent supports further development for commercial application purpose.

Efficacy of Lactic Acid, Lactic Acid–Acetic Acid Blends, and Peracetic Acid To Reduce Salmonella on Chicken Parts under Simulated Commercial Processing Conditions

The poultry processing industry has been undergoing a series of changes as it modifies processing practices to comply with new performance standards for chicken parts and comminuted poultry products. The regulatory approach encourages the use of intervention strategies to prevent and control foodborne pathogens in poultry products and thus improve food safety and protect human health. The present studies were conducted to evaluate the efficacy of antimicrobial interventions for reducing Salmonella on inoculated chicken parts under simulated commercial processing conditions. Chicken pieces were inoculated by immersion in a five-strain Salmonella cocktail at 6 log CFU/mL and then treated with organic acids and oxidizing agents on a commercial rinsing conveyor belt. The efficacy of spraying with six different treatments (sterile water, lactic acid, acetic acid, buffered lactic acid, acetic acid in combination with lactic acid, and peracetic acid) at two concentrations was evaluated on skin-on and skin-off chicken thighs at three application temperatures. Skinless chicken breasts were used to evaluate the antimicrobial efficacy of lactic acid and peracetic acid. The color stability of treated and untreated chicken parts was assessed after the acid interventions. The lactic acid and buffered lactic acid treatments produced the greatest reductions in Salmonella counts. Significant differences between the control and water treatments were identified for 5.11% lactic acid and 5.85% buffered lactic acid in both skin-on and skin-off chicken thighs. No significant effect of treatment temperature for skin-on chicken thighs was found. Lactic acid and peracetic acid were effective agents for eluting Salmonella cells attached to chicken breasts.

Antimicrobial Potential of Vapour Phase Acetic Acid in Combination with Ethyl Alcohol against Salmonella Typhimurium Contaminated on Bird Eye Chili (Capsicum frutescens L.)

Bacterial contamination is the main cause of food poisoning. The currently decontamination methods arise to find novel, effective and safe approach. Acetic acid (AC) in both aqueous and vapour forms have been conducted on its effectiveness against several bacterial contaminations. The use in high concentration can cause strong smell and corrosives that have an effect on the qualities of food. This study aim to assess the potential of Mechanically Vapourized AC solution in combination with ethyl alcohol (EA) (MVA-E) on the reduction ofSalmonella entericaserotype Typhimurium ATCC 13311 contaminated on both microbiological media and on fresh Bird Eye Chili (Capsicum frutescens L.). In vitro surface inhibitions of S. Typhimurium at low population, ca. 1.0 CFU/cm2, and high population, ca. 10.0 CFU/cm2 were examined on Tryptic Soya Agar (TSA). MVA-E at the concentration of 10:95 (AC:EA) presented the absolutely inhibited S. Typhimurium within 20 min at 27±2°C. At the concentration of 10:75 (AC:EA), the absolutely inactivated S. Typhimurium was observed within 10 min at 50±2°C. For the evaluation of antimicrobial activity of MVA-E over time, the results indicated that ca. 8.00 Log10 reductions were observed within 20, 25 and 25 min at the concentration of AC:EA ratio as 10:95, 10:75, and 10:45, respectively at 27±2°C. The effectiveness of MVA-E increased when the temperature of MVA-E process increased. The reduction of S. Typhimurium contaminated on fresh Bird Eye Chili by MVA-E was also determined at 4°C, 27±2°C and 50°C. The efficiency of MVA-E on the reduction of S. Typhimurium depended on the concentration of EA in MVA-E process, the fumigation time and also the temperature. To the best of knowledge this is the first time a combination of AC and EA in vapour phase has been tested as a preservative method prevent microorganism proliferation.

High Phenotypic Variability among Representative Strains of Common Salmonella enterica Serovars with Possible Implications for Food Safety

Salmonella is an important foodborne pathogen, whose ability to resist stress and survive can vary among strains. This variability is normally not taken into account when predictions are made about survival in foods with negative consequences. Therefore, we examined the contribution of variable phenotypic properties to survival under stress in 10 Salmonella serovars. One strain (Typhimurium 10) was intentionally RpoS-negative; however, another strain (Heidelberg) showed an rpoS mutation, rendering it inactive. We assessed an array of characteristics (motility, biofilm formation, bile resistance, acid resistance, and colony morphology) that show major variability among strains associated with a 10- to 19-fold difference between the highest and the lowest strain for most characteristics. The RpoS status of isolates did not affect variability in the characteristics, with the exception of resistance to NaCl, acetic acid, lactic acid, and the combination of acetic acid and salt, where the variability between the highest and the lowest strain was reduced to 3.1-fold, 1.7-fold, 2-fold, and 1.7-fold, respectively, showing that variability was significant among RpoS-positive strains. Furthermore, we also found a good correlation between acid resistance and lysine decarboxylase activity, showing its importance for acid resistance, and demonstrated a possible role of RpoS in the lysine decarboxylase activity in Salmonella.

Effect of salt addition on acid resistance response of Escherichia coli O157:H7 against acetic acid

A combination of salt and acid is commonly used in the production of many foods, such as pickles and fermented foods. However, in our previous studies, addition of salt significantly reduced the inhibitory effect of acetic acid against E. coli O157:H7 in laboratory media and pickled cucumbers. Therefore, this study was conducted to determine the effect of salt addition on the acid resistance (AR) response of E. coli O157:H7 after treatment with acetic acid. The combined effect of acetic acid and salt showed different results depending on media tested. Organic compounds such as yeast extract and tryptone were required to observe the antagonistic effect of salt and acetic acid in combination. However, use of an rpoS mutant or addition of chloramphenicol resulted in no changes in the antagonistic effect of acetic acid and salt. The addition of glutamate to phosphate buffer significantly increased the survival levels of E. coli O157:H7 after the acetic acid treatment; however, the survival levels were lower than those after the treatment with acetic acid alone. Thus, the addition of salt may increase the AR response of E. coli O157:H7; however, these survival mechanisms were not proven clearly. Therefore, further studies need to be performed to better understand the antagonism of acetic acid salt against E. coli O157:H7.