| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 89 === In the present study, V. parahaemolyticus was subjected to cold-shock treatment at 20 ℃ or 15 ℃ for 2 or 4 h. The effect of cold-shock on the survival of V. parahaemolyticus when exposed to subsequently low temperature or different kind of stress condition was investigated.
Results revealed that regardless of condition of treatments, cold-shock increased the survival of V. parahaemolyticus at subsequently low temperatures, 5 and —18 ℃. Cold-shock response of V. parahaemolyticus decreased when cold-shock was performed in presence of protein synthesis inhibitor. Synthesis of proteins, with a molecular weight of 50, 5.5 and 5 kDa in cells of V. parahaemolyticus, was noted after cold-shock. While the ratio of C18：1 to C16：0 fatty acid in that organism showed a tendency of increasing as the temperature of cold-shock decreased or time of cold-shock treat increased.
Regardless of treatment condition, susceptibility of V. parahaemolyticus to crystal violet (6 ppm) and ethanol (8 %) reduced, while increased to pH 4.5 or organic acids (lactic acid or acetic acid). Besides, cold-shock hastened the death of V. parahaemolyticus at 47 ℃.
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