Huhtanen C N
Appl Microbiol. 1975 Mar;29(3):309-12. doi: 10.1128/am.29.3.309-312.1975.
Several strains of salmonellae survived higher concentrations of lactic acid after streaking on the surface of pH gradient plates. Most strains increased their acid tolerance by about 0.8 to 1.0 pH unit (9-to 10-fold), with Salmonella madelia showing the greatest differential, pH 5.2 in the wild strain and pH 4.2 after conditioning. The increased acid resistance was quickly lost after transferring to normal tryptic soy agar. Tests for survival in a liquid medium at pH values lower than those giving visible growth indicated that these pH values were bactericidal rather than bacteriostatic for both the wild and acid-conditioned strains.
在pH梯度平板表面划线接种后，有几种沙门氏菌菌株在较高浓度的乳酸中存活了下来。大多数菌株的耐酸性提高了约0.8至1.0个pH单位（9至10倍），其中马德利亚沙门氏菌的差异最大，野生菌株的pH值为5.2，适应后为pH 4.2。转移到普通胰蛋白胨大豆琼脂上后，增加的耐酸性很快就丧失了。在低于可见生长pH值的液体培养基中的存活测试表明，这些pH值对野生菌株和耐酸适应菌株均具有杀菌作用而非抑菌作用。
