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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Опубликовано в::	Appl Environ Microbiol
Главные авторы:	Leyer, G J, Wang, L L, Johnson, E A
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology (ASM) 1995
Предметы:	Research Article
Online-ссылка:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC167674/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7487011/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.61.10.3752-3755.1995
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