The habituation to different concentrations of salt may variably influence the ability of Cronobacter sakazakii, Salmonella enterica serovar Enteritidis, Bacillus cereus, and Staphylococcus aureus to resist acid, bile salt, and heat stresses

This study was to examine the relationship between preexposure to salt and stress-responsive resistance to acid, bile salt, and heat in Cronobacter sakazakii, Salmonella enterica serovar Enteritidis, Bacillus cereus, and Staphylococcus aureus. Stationary phase-grown cultures of C. sakazakii, S. Enteritidis, B. cereus or St. aureus were subjected to elevated concentrations of salt (maximally 14.0%), and the cells of each bacterium were allowed to grow at 37 °C for consecutive 6 d. The 6-d habituated cells were then subjected to acid (pH 2.0), 10% bile salt, and heat (60 °C) stresses. C. sakazakii, S. Enteritidis, and St. aureus were more sensitive to acid after the habituation process than their stationary phase-grown counterparts. Although the 0.5% salt-habituated cells of B. cereus better survived at a subsequent acid challenge than did the nonhabituated cells of this bacterium, there were no significant (p< 0.05) differences in the Gompertz-derived growth kinetics between salt-habituated and nonhabituated cultures. Similarly, C. sakazakii and S. Enteritidis cells preexposed to salt was far more heat-sensitive, whereas the preexposure of B. cereus and St. aureus to 0.5 and 8.0% salt, respectively, resulted in their increased survival against heat as compared with their nonhabituated control. Nevertheless, the resultant growth parameters revealed that salt has no clear inducive effect on the acquisition of resistance responses to heterogeneous stresses. Overall, the habituation to different concentrations of salt may variably influence the ability of C. sakazakii, S. Enteritidis, B. cereus, and St. aureus to resist acid, bile salt, and heat stresses.

Effects of sodium chloride on heat resistance, oxidative susceptibility, motility, biofilm and plaque formation of Burkholderia pseudomallei

Burkholderia pseudomallei is an environmental saprophyte and the causative agent of melioidosis, a severe infectious disease prevalent in tropical areas, including southeast Asia and northern Australia. In Thailand, the highest incidence of melioidosis is in the northeast region, where saline soil and water are abundant. We hypothesized that B. pseudomallei develops an ability to thrive in saline conditions and gains a selective ecological advantage over other soil-dwelling microorganisms. However, little is known about how an elevated NaCl concentration affects survival and adaptive changes in this pathogen. In this study, we examined the adaptive changes in six isolates of B. pseudomallei after growth in Luria-Bertani medium containing different concentrations of NaCl at 37°C for 6 hr. The bacteria were then investigated for resistance to heat at 50°C and killing by hydrogen peroxide (H₂ O₂ ). In addition, flagellar production, biofilm formation, and the plaque formation efficiency of B. pseudomallei after culture in saline conditions were observed. In response to exposure to 150 and 300 mmol L^-1 NaCl, all B. pseudomallei isolates showed significantly increased thermal tolerance, oxidative resistance, and plaque-forming efficiency. However, NaCl exposure notably decreased the number of B. pseudomallei flagella. Taken together, these results provide insight into the adaptations of B. pseudomallei that might be crucial for survival and persistence in the host and/or endemic environments with high salinity.

Effect of NaCl on heat resistance, antibiotic susceptibility, and Caco-2 cell invasion of Salmonella

This study evaluated the effects of NaCl on heat resistance, antibiotic susceptibility, and Caco-2 cell invasion of Salmonella. Salmonella typhimurium NCCP10812 and Salmonella enteritidis NCCP12243 were exposed to 0, 2, and 4% NaCl and to sequential increase of NaCl concentrations from 0 to 4% NaCl for 24 h at 35°C. The strains were then investigated for heat resistance (60°C), antibiotic susceptibility to eight antibiotics, and Caco-2 cell invasion efficiency. S. typhimurium NCCP10812 showed increased thermal resistance (P < 0.05) after exposure to single NaCl concentrations. A sequential increase of NaCl concentration decreased (P < 0.05) the antibiotic sensitivities of S. typhimurium NCCP10812 to chloramphenicol, gentamicin, and oxytetracycline. NaCl exposure also increased (P < 0.05) Caco-2 cell invasion efficiency of S. enteritidis NCCP12243. These results indicate that NaCl in food may cause increased thermal resistance, cell invasion efficiency, and antibiotic resistance of Salmonella.