ACID ADAPTATION OF ESCHERICHIA-COLI O157-H7 INCREASES SURVIVAL IN ACIDIC FOODS

被引：289

作者：

LEYER, GJ

WANG, LL

JOHNSON, EA

机构：

[1] UNIV WISCONSIN, DEPT FOOD MICROBIOL & TOXICOL, MADISON, WI 53706 USA

[2] UNIV WISCONSIN, DEPT BACTERIOL, MADISON, WI 53706 USA

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1995年 / 61卷 / 10期

关键词：

D O I：

10.1128/AEM.61.10.3752-3755.1995

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Escherichia coli O157:H7 aas adapted to acid by culturing for one to two doublings at pH 5.0. Acid adapted cells had an increased resistance to lactic acid, survived better than nonadapted cells during a sausage fermentation, and showed enhanced survival in shredded dry salami (pH 5.0) and apple cider (pH 3.4). Acid adaptation is important for the survival of E. coli O157:H7 in acidic foods and should be considered a prerequisite for inocula used in food challenge studies.

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页码：3752 / 3755

页数：4

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