Effect of temperature fluctuation on adherent potential of vegetable related bacteria

D. Hamanaka, A. Niihara, K. Morimatsu, G. G. Atungulu, Tanaka Fumihiko

研究成果: 著書/レポートタイプへの貢献会議での発言

1 引用 (Scopus)

抄録

The adherent characteristics of bacteria isolated from cabbage and cucumber fruits on the inner surface of a polystyrene test tube were investigated under fluctuating temperature conditions. Fluctuation cycles set at 5°C for 24h and 30°C for 24h were repeated until the fifth day. Two levels of nutrient (trypticase soy broth: fresh broth and 5% of fresh broth) conditions were prepared. Bacterial adhesions were evaluated by the OD500 value of bacterial cells stained with 0.1% (w/v) of crystal violet solution. The adhesions of the isolated bacterial group of cucumber fruits gradually increased with incubating days under fluctuating temperature. Approximately two times of OD500 value was observed in the 5% of trypticase soy broth condition compared with that in rich nutrition. The rate of bacterial adhesion under poor nutrient condition for 5 days was almost the same as that observed under steady temperature conditions of 15 and 30°C. Remarkable bacterial adhesions were observed under fluctuating temperature conditions for three days. However, the gradual increases in the OD500 value were obtained under steady temperature conditions for 5 days incubation in case of isolates from cabbage. The adherent potentials of many kinds of bacteria isolated from fresh produces might be stimulated by the temperature fluctuation during incubation. These results indicated that exposure of produce to high temperature during the distribution chain could influence the bacterial adhesions, and lead to biofilm formations on the surface of fresh produces.

元の言語英語
ホスト出版物のタイトルActa Horticulturae
出版者International Society for Horticultural Science
ページ205-210
ページ数6
ISBN(印刷物)9789066055629
DOI
出版物ステータス出版済み - 1 1 2009

出版物シリーズ

名前Acta Horticulturae
837
ISSN(印刷物)0567-7572

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bacterial adhesion
vegetables
bacteria
temperature
fresh produce
cabbage
cucumbers
gentian violet
fruits
polystyrenes
nutrients
biofilm
nutrition
testing
cells

All Science Journal Classification (ASJC) codes

  • Horticulture

これを引用

Hamanaka, D., Niihara, A., Morimatsu, K., Atungulu, G. G., & Fumihiko, T. (2009). Effect of temperature fluctuation on adherent potential of vegetable related bacteria. : Acta Horticulturae (pp. 205-210). (Acta Horticulturae; 巻数 837). International Society for Horticultural Science. https://doi.org/10.17660/ActaHortic.2009.837.26

Effect of temperature fluctuation on adherent potential of vegetable related bacteria. / Hamanaka, D.; Niihara, A.; Morimatsu, K.; Atungulu, G. G.; Fumihiko, Tanaka.

Acta Horticulturae. International Society for Horticultural Science, 2009. p. 205-210 (Acta Horticulturae; 巻 837).

研究成果: 著書/レポートタイプへの貢献会議での発言

Hamanaka, D, Niihara, A, Morimatsu, K, Atungulu, GG & Fumihiko, T 2009, Effect of temperature fluctuation on adherent potential of vegetable related bacteria. : Acta Horticulturae. Acta Horticulturae, 巻. 837, International Society for Horticultural Science, pp. 205-210. https://doi.org/10.17660/ActaHortic.2009.837.26
Hamanaka D, Niihara A, Morimatsu K, Atungulu GG, Fumihiko T. Effect of temperature fluctuation on adherent potential of vegetable related bacteria. : Acta Horticulturae. International Society for Horticultural Science. 2009. p. 205-210. (Acta Horticulturae). https://doi.org/10.17660/ActaHortic.2009.837.26
Hamanaka, D. ; Niihara, A. ; Morimatsu, K. ; Atungulu, G. G. ; Fumihiko, Tanaka. / Effect of temperature fluctuation on adherent potential of vegetable related bacteria. Acta Horticulturae. International Society for Horticultural Science, 2009. pp. 205-210 (Acta Horticulturae).
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