Adaptation of Escherichia coli ATCC 8739 to 11% NaCl. - mauriceling/mauriceling.github.io GitHub Wiki

Citation: How, JA, Lim, JZR, Goh, DJW, NG, WC, Oon, JSH, Lee, KC, Lee, CH, Ling, MHT. 2013. Adaptation of Escherichia coli ATCC 8739 to 11% NaCl. Dataset Papers in Biology 2013, Article ID 219095.

Link to [Full Text], [PDF] and [[Data set](https://www.hindawi.com/journals/dpis/2013/219095/dataset/].

Here is a permanent link to this [PDF] and [Data set] in my own archive.

This manuscript describes and provides the raw data used in the halophilization project (Goh et al., 2012).

Escherichia coli (E. coli) is a nonhalophilic microbe and used to indicate faecal contamination. Salt (sodium chloride, NaCl) is a common food additive and is used in preservatives to encounter microbial growth. The effect of how E. coli interacts with the salt present in the human diet is unclear. Thus, it is important to investigate this relationship. In order to adapt and survive the changes in the environment, E. coli may undergo halophilization. In this study, we observed the genetic changes and growth kinetics of E. coli ATCC 8739 under 3%–11% NaCl over 80 passages. Our results suggest that E. coli adapted to 1% increase in NaCl every month with a successful adaptation to 11% NaCl. Gram staining and PCR/RFLP showed that the cultures are Gram negative and the DNA profiles of all 4 replicates to be similar, suggesting that the cultures had not been contaminated.