This study investigated the effects of combinations of acetic or malic acid and various solutes (salt, glucose, glycine, or sucrose) on the survival of Escherichia coli O157:H7 in laboratory broth. Additionally, the effectiveness of combining organic acids and various concentrations of salt (0–18%) or sucrose (0–100%) with different water activity values against E. coli O157:H7 were evaluated. For treatment of 1% malic acid, the addition of 3% salt showed synergistic effect. Whereas, when 3% salt, glucose, glycine, or sucrose was added to 1% acetic acid, the solutes antagonized the action of the acid against E. coli O157:H7. Acetic, lactic, or propionic acid combined with salt at either 7 or 9% or sucrose at 60, 80, or 100% resulted in the highest resistance of E. coli O157:H7. From a result of evaluating the membrane fatty acid (MFA) composition of cells, salt or sucrose significantly increased levels of saturated fatty acids (SFAs) or SFAs and cyclopropane fatty acids, respectively. From the results of this study, the addition of solutes and organic compounds may increase the tolerance of E. coli O157:H7 to acetic, lactic, and propionic acid treatments and that the salt or sucrose significantly affects cell MFA composition.

本研究调查了醋酸或苹果酸与各种溶质（盐、葡萄糖、甘氨酸或蔗糖）的组合对实验室肉汤中大肠杆菌O157:H7存活的影响。此外，还评估了将有机酸和各种浓度的盐 (0–18%) 或蔗糖 (0–100%) 与不同水活度值组合在一起对大肠杆菌O157:H7的有效性。对于1%苹果酸的处理，加入3%的盐显示出协同作用。而当将 3% 的盐、葡萄糖、甘氨酸或蔗糖加入 1% 的乙酸中时，溶质会拮抗该酸对大肠杆菌的作用O157:H7。乙酸、乳酸或丙酸与 7% 或 9% 的盐或 60%、80% 或 100% 的蔗糖组合导致大肠杆菌O157:H7的最高抗性。从评估细胞膜脂肪酸 (MFA) 组成的结果来看，盐或蔗糖分别显着增加了饱和脂肪酸 (SFA) 或 SFA 和环丙烷脂肪酸的水平。从这项研究的结果来看，添加溶质和有机化合物可能会增加大肠杆菌O157:H7 对醋酸、乳酸和丙酸处理的耐受性，并且盐或蔗糖显着影响细胞 MFA 组成。