Sodium lactate and protein changes in Listeria bacteria in lab tests
What it found
In lab tests on bacteria, sodium lactate slowed growth and changed which proteins the cells made.
The combination of sodium lactate and sodium diacetate turned off more bacterial proteins than either salt alone.
What they found
Animal and lab studies
Slower bacterial growth
In lab tests, bacteria grew more slowly with 2.5% sodium lactate than without it. Cell numbers were slightly lower after 24 hours compared to the untreated group.
Protein count changes
Sodium lactate treatment led to 150 protein spots in lab tests, compared to 131 in the untreated group. Sodium diacetate caused the biggest shift, producing 198 spots.
Combined salt effect
Using both salts together turned off 41 proteins in the bacteria during lab tests. Each salt used alone turned off about 30 proteins.
Specific proteins affected
Six proteins changed by 10-fold or more in lab tests. Two proteins increased, while four others, including a DNA-binding protein, decreased or disappeared entirely.
What the authors conclude
- They suggest that the proteins which increased might help the bacteria survive stress from these salts.
- They note that turning off certain proteins could explain why these salts slow bacterial growth.
- The authors call for more research to confirm these protein changes and to better understand how combining these salts works in meat products.
How it was done
Listeria is a foodborne germ that causes serious illness, and sodium lactate is added to ready-to-eat meats to slow its growth. Scientists did not know how these salts change the proteins inside the bacteria to stop them from multiplying.
Researchers grew one strain of Listeria bacteria in a lab liquid adjusted to pH 6.3, matching the acidity of ready-to-eat meat. They exposed the bacteria to 2.5% sodium lactate, 0.2% sodium diacetate, or both together for 24 hours at 37°C. Afterward they extracted and counted the proteins the bacteria produced.
What it can’t tell you
- These are lab tests on bacteria grown in a liquid medium.
- They cannot show exactly what happens to Listeria inside actual food or in people who eat it.
Who paid
- Funding
- Funded by NIGMS NIH HHS (from the PubMed record).
- Authors work at
- Wayne State University, USA
The paper
- Title
- Protein variations in Listeria monocytogenes exposed to sodium lactate, sodium diacetate, and their combination
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Full text
- Cite
- Mbandi E, Phinney BS, Whitten D, Shelef LA (2007). Protein variations in Listeria monocytogenes exposed to sodium lactate, sodium diacetate, and their combination. Journal of food protection. doi:10.4315/0362-028x-70.1.58Free full textPubMed 17265861DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error