Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli
The effect sodium chloride (NaCl) and potassium chloride (KCl) concentration on the growth of Escherichia coli cells cultivated at 37 and 44°C was studied in an effort to understand the importance of the salts and glucose in medium to the growth of E. coli. A turbidimetric method was used to measure...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
WFL Publisher
2009
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/14302/1/Effect%20of%20salt%20concentrations%20on%20the%20growth%20of%20heat.pdf |
| _version_ | 1825945401806553088 |
|---|---|
| author | Mohammed, Abdulkarim Sabo Abu Bakar, Fatimah Anderson, John G. |
| author_facet | Mohammed, Abdulkarim Sabo Abu Bakar, Fatimah Anderson, John G. |
| author_sort | Mohammed, Abdulkarim Sabo |
| collection | UPM |
| description | The effect sodium chloride (NaCl) and potassium chloride (KCl) concentration on the growth of Escherichia coli cells cultivated at 37 and 44°C was studied in an effort to understand the importance of the salts and glucose in medium to the growth of E. coli. A turbidimetric method was used to measure the growth of E. coli after a 24 hours incubation period. The turbidimetric method used gave a high correlation (R2 = 0.9606) with the traditional surface colony count method. Four sets of salt concentrations, 0, 0.5, 1.0 and 1.5% (w/v), were employed throughout this study. Absence of NaCl in the medium was found to slightly decrease the growth of E. coli at 37°C. E. coli grew optimally at 0.5% (w/v) NaCl concentration. Addition of 0.5% KCl was found to have less beneficial effect on the growth of E. coli at 37°C compared to cells grown in medium with 0.5% NaCl. Increase in the concentrations of both salts above 0.5% decreased growth at 37°C. The extent to which growth was suppressed was directly proportional to the concentration of salts. At zero concentration of both salts, growth of E. coli was very low at 44°C. Increase in the concentrations of both NaCl and KCl from 0.5% to 1.5% resulted in growth enhancement. Glucose affected significantly the growth of E. coli at 37°C. Addition of 140 mM (w/ v) of glucose to the medium increased the growth of E. coli at 37°C to a greater extent than was obtained by salt addition. However, the addition of the same concentration of glucose was found to have only a very slight effect on growth at 44°C. |
| first_indexed | 2024-03-06T07:30:58Z |
| format | Article |
| id | upm.eprints-14302 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:30:58Z |
| publishDate | 2009 |
| publisher | WFL Publisher |
| record_format | dspace |
| spelling | upm.eprints-143022020-07-14T07:37:31Z http://psasir.upm.edu.my/id/eprint/14302/ Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli Mohammed, Abdulkarim Sabo Abu Bakar, Fatimah Anderson, John G. The effect sodium chloride (NaCl) and potassium chloride (KCl) concentration on the growth of Escherichia coli cells cultivated at 37 and 44°C was studied in an effort to understand the importance of the salts and glucose in medium to the growth of E. coli. A turbidimetric method was used to measure the growth of E. coli after a 24 hours incubation period. The turbidimetric method used gave a high correlation (R2 = 0.9606) with the traditional surface colony count method. Four sets of salt concentrations, 0, 0.5, 1.0 and 1.5% (w/v), were employed throughout this study. Absence of NaCl in the medium was found to slightly decrease the growth of E. coli at 37°C. E. coli grew optimally at 0.5% (w/v) NaCl concentration. Addition of 0.5% KCl was found to have less beneficial effect on the growth of E. coli at 37°C compared to cells grown in medium with 0.5% NaCl. Increase in the concentrations of both salts above 0.5% decreased growth at 37°C. The extent to which growth was suppressed was directly proportional to the concentration of salts. At zero concentration of both salts, growth of E. coli was very low at 44°C. Increase in the concentrations of both NaCl and KCl from 0.5% to 1.5% resulted in growth enhancement. Glucose affected significantly the growth of E. coli at 37°C. Addition of 140 mM (w/ v) of glucose to the medium increased the growth of E. coli at 37°C to a greater extent than was obtained by salt addition. However, the addition of the same concentration of glucose was found to have only a very slight effect on growth at 44°C. WFL Publisher 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14302/1/Effect%20of%20salt%20concentrations%20on%20the%20growth%20of%20heat.pdf Mohammed, Abdulkarim Sabo and Abu Bakar, Fatimah and Anderson, John G. (2009) Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli. Journal of Food, Agriculture and Environment, 7 (3&4). pp. 51-54. ISSN 1459-0255; ESSN: 1459-0263 https://www.wflpublisher.com/Abstract/2433 10.1234/4.2009.2433 |
| spellingShingle | Mohammed, Abdulkarim Sabo Abu Bakar, Fatimah Anderson, John G. Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli |
| title | Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli |
| title_full | Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli |
| title_fullStr | Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli |
| title_full_unstemmed | Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli |
| title_short | Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli |
| title_sort | effect of salt concentrations on the growth of heat stressed and unstressed escherichia coli |
| url | http://psasir.upm.edu.my/id/eprint/14302/1/Effect%20of%20salt%20concentrations%20on%20the%20growth%20of%20heat.pdf |
| work_keys_str_mv | AT mohammedabdulkarimsabo effectofsaltconcentrationsonthegrowthofheatstressedandunstressedescherichiacoli AT abubakarfatimah effectofsaltconcentrationsonthegrowthofheatstressedandunstressedescherichiacoli AT andersonjohng effectofsaltconcentrationsonthegrowthofheatstressedandunstressedescherichiacoli |