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Appl Environ Microbiol. 1971 August; 22(2): 184-189
Copyright © 1971 American Society for Microbiology. All Rights Reserved.

Effect of Rehydration on Recovery, Repair, and Growth of Injured Freeze-Dried Salmonella anatum1

B. Ray2, J. J. Jezeski3 and F. F. Busta

Department of Food Science and Industries, University of Minnesota, St. Paul, Minnesota 55101

ABSTRACT

From 70 to 90% of the Salmonella anatum cells that survived freeze-drying in nonfat milk solids were injured. After rehydration, these injured survivors failed to grow on a selective plating medium containing deoxycholate but could form colonies on a nonselective medium. In a suitable environment after rehydration, injury disappeared in most of these cells. The rate of this repair at 25 C was very rapid initially and, in a medium containing milk solids, was completed within 1 hr after rehydration. The repaired cells initiated growth about 1 hr later than normal cells and grew at a slower rate. In a medium containing milk solids, initial recovery, extent of repair of injury, initiation of growth, and rate of growth were not influenced by supplementation with extra nutrients in other rehydration media. Rehydration controlled by modifying the concentrations of lactose, sucrose, or milk solids in the rehydration medium influenced the recovery of cells and the time that growth was initiated. Glycerol failed to increase recovery. Higher numbers of cells were recovered by rehydrating at 15 to 25 C, but an earlier initiation of growth and more rapid growth were observed at 35 C.

FOOTNOTES

2 Present address: Department of Food Science, North Carolina State University, Raleigh, N.C. 27607.

3 Present address: Department of Botany and Microbiology, Montana State University, Bozeman, Mont. 59715.

1 Scientific Journal Series Paper No. 7631, Minnesota Agricultural Experiment Station, St. Paul, Minn.

Appl Environ Microbiol. 1971 August; 22(2): 184-189
Copyright © 1971 American Society for Microbiology. All Rights Reserved.





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