The Effect of Previous Life Cycle Phase on the Growth Kinetics, Morphology and Antibiotic Resistance ofSalmonellaTyphimurium DT104 in Brain Heart Infusion and Ground Chicken Extract

AbstractGrowth models are predominately used in the food industry to estimate the potential growth of select microorganisms under environmental conditions. The growth kinetics, cellular morphology and antibiotic resistance were studied throughout the life cycle ofSalmonellaTyphimurium. The effect of the previous life cycle phase (late log phase [LLP], early stationary phase [ESP], late stationary phase [LSP] and early death phase [EDP]) ofSalmonellaafter reinoculation in brain heart infusion broth (BHI), ground chicken extract (GCE) and BHI at pH 5, 7 and 9 and salt concentrations 2, 3 and 4% was investigated. The growth media and previous life cycle phase had significant effects on the lag time (λ), specific growth rate (μmax) and maximum population density (Ymax). At 2% and 4% salt concentration the LLP had the significantly (P<0.05) fastest μmax(1.07 and 0.69 log CFU/mL/h, respectively). As the cells transitioned from the late log phase (LLP) to the early death phase (EDP), the λ significantly (P<0.05) increased. At pH 5 and 9 the EDP had a significantly (P<0.05) lower Ymaxthan the LLP, ESP and LSP. As the cells transitioned from a rod shape to a coccoid shape in the EDP, the cells were more susceptible to antibiotics. The cells regained their resistance as they transitioned back to a rod shape from the EDP to the log and stationary phase. Our results revealed that growth kinetics, cell’s length, shape and antibiotic resistance were significantly affected by the previous life cycle phase.