Effects of heat-degraded sugars on survival and growth of Vibrio parahaemolyticus and other bacteria

Abstract

We studied the effects of autoclaved (121°C, 15 min) sugar solutions on the survival and growth of Vibrio parahaemolyticus and other bacteria. The growth and survival of V. parahaemolyticus in Luria-Bertani media and phosphate buffer, respectively, were inhibited by the addition of D-glucose autoclaved in pH 8.0 phosphate buffer. The bactericidal effect of autoclaved D-glucose was very small when autoclaved in pH 7.0 phosphate buffer, but larger effects were observed when autoclaved in the buffer at an alkaline pH. The autoclaving of D-glucose in CH3COONa, NaHCO3, and Na2HPO 4 solutions at pH 7.6 to 8.5 also generated bactericidal effects, but it was not the case when D-glucose was autoclaved in Na2SO 4, (NH4)2SO4, or NH4Cl solution at pH 8.0. The same effects as autoclaved D-glucose were observed in autoclaved lactose, D-fructose, and D-ribose. The bactericidal effects of autoclaved D-glucose were also noted in Salmonella Enteritidis, Listeria monocytogenes, and E. coli strains, but the effects were smaller than those seen in V. parahaemolyticus and V. vulnificus. The growth of V. parahaemolyticus in clam extracts was also inhibited by the addition of autoclaved D-glucose, indicating that heat-treated reduced sugars can exert bactericidal effects in foods. Copyright ©, International Association for Food Protection.