本研究之目的為探討酸適應處理對牡蠣均質液中腸炎弧菌於熱、冷及模擬胃腸條件下存活之影響。試驗中將三株腸炎弧菌 (690、BCRC 13023及BCRC 13025) 分別以pH 5.5進行90分鐘之酸適應處理並接種於牡蠣均質液中，測試酸適應處理和控制組菌體於後續環境壓力包括加熱 (47℃ )、冷藏冷凍 (4和-18℃ )、模擬胃液 (pH 3.0)及腸液 (pH 8.0) 中之存活情形。結果發現，酸適應處理能提升腸炎弧菌BCRC 13023及BCRC 13025對熱之耐受性，但在菌株690並未觀察到相同結果。酸適應處理菌株於冷藏冷凍期間之存活率則與其控制組並無差異，顯示酸適應處理對腸炎弧菌之耐冷性並無影響。此外，酸適應處理亦可引發所試部分菌株對模擬胃腸液之交叉保護作用，其中，酸適應處理之腸炎弧菌690於模擬胃液和腸液中其存活率均顯著高於其控制組，而酸適應處理之腸炎弧菌BCRC 13023於模擬腸液中之存活率亦較其控制組高，但在菌株BCRC 13025則未觀察到類似之結果。本研究中發現腸炎弧菌於牡蠣均質液中所顯現之酸適應反應可因菌株不同而有差異。

The objective of this study was to investigate the effect of acid adaptation treatment on the survival of Vibrio parahaemolyticus in oyster homogenates under heat, cold and simulated gastrointestinal conditions. In the experiments, three strains (690, BCRC 13023 and BCRC 13025) of V. parahaemolyticus were subjected to acid adaptation at pH 5.5 for 90 min and then inoculated in oyster homogenates, respectively. The survival of acid-adapted and non-adapted V. parahaemolyticus in subsequent environmental stresses, including heat (47℃ ), cold (4 and -18℃ ), simulated gastric and intestinal juices was examined. Results showed that acid adaptation increased the thermal tolerance of V. parahaemolyticus BCRC 13023 and BCRC 13025. However, a similar result was not observed in strain 690. The survival of acid-adapted strains and their non-adapted controls was not significantly different during exposure to cold stresses. Acid adaptation did not have effect on the cold tolerance of V. parahaemolyticus. Additionally, acid adaptation also induced cross-protection against simulated gastrointestinal conditions in some of the test strains. The survival of acid-adapted V. parahaemolyticus 690 in simulated gastric and intestinal juices was significantly higher than that of nonadapted cells. Acid-adapted V. parahaemolyticus BCRC 13023 showed a higher survival rate than its nonadapted control in simulated intestinal juice. But these phenomena were not noted in strain BCRC 13025. In this study, it was found that acid-adaptive responses of V. parahaemolyticus displayed in oyster homogenates varied with bacterial strain.