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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| 出版年: | Appl Environ Microbiol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1995
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| 主題: | |
| オンライン･アクセス: | 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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