Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.

Escherichia coli O157:H7 was 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 cid...

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Bibliografiske detaljer
Main Authors: Leyer, G J, Wang, L L, Johnson, E A
Format: Artigo
Sprog:Inglês
Udgivet: 1995
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC167674/
https://ncbi.nlm.nih.gov/pubmed/7487011
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