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本文引用的文献

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Retention of Acid Tolerance and Acid Shock Responses of Escherichia coli O157:H7 and Non-O157:H7 Isolates.大肠杆菌O157:H7和非O157:H7分离株的耐酸性及酸应激反应的保留情况
J Food Prot. 1997 Dec;60(12):1478-1482. doi: 10.4315/0362-028X-60.12.1478.
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Survival of Escherichia coli O157:H7 during Fermentation of Apple Cider.大肠杆菌O157:H7在苹果酒发酵过程中的存活情况。
J Food Prot. 1996 Dec;59(12):1256-1259. doi: 10.4315/0362-028X-59.12.1256.
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Antimicrobial Effects of Lactates: A Review.乳酸盐的抗菌作用：综述
J Food Prot. 1994 May;57(5):445-450. doi: 10.4315/0362-028X-57.5.445.
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Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.大肠杆菌O157:H7在苹果汁中的耐酸性及存活情况
J Food Prot. 1994 Jun;57(6):460-464. doi: 10.4315/0362-028X-57.6.460.
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Intracellular pH and Survival of Listeria monocytogenes Scott A in Tryptic Soy Broth Containing Acetic, Lactic, Citric, and Hydrochloric Acids.单核细胞增生李斯特菌Scott A在含有乙酸、乳酸、柠檬酸和盐酸的胰蛋白胨大豆肉汤中的细胞内pH值与存活情况
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Evidence that sorbic acid does not inhibit yeast as a classic 'weak acid preservative'.山梨酸作为一种典型的“弱酸防腐剂”并不抑制酵母的证据。
Lett Appl Microbiol. 1998 Oct;27(4):203-6. doi: 10.1046/j.1472-765x.1998.00424.x.
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Importance of RpoS and Dps in survival of exposure of both exponential- and stationary-phase Escherichia coli cells to the electrophile N-ethylmaleimide.RpoS和Dps在指数生长期和稳定期大肠杆菌细胞暴露于亲电试剂N-乙基马来酰亚胺时存活中的重要性。
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Acid stress responses in enterobacteria.肠杆菌中的酸应激反应。
FEMS Microbiol Lett. 1997 Feb 15;147(2):173-80. doi: 10.1111/j.1574-6968.1997.tb10238.x.
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Acid tolerance in Listeria monocytogenes: the adaptive acid tolerance response (ATR) and growth-phase-dependent acid resistance.单核细胞增生李斯特菌的耐酸性：适应性耐酸反应（ATR）及生长阶段依赖性抗酸性
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10
Mechanisms of acid resistance in enterohemorrhagic Escherichia coli.肠出血性大肠杆菌的耐酸性机制。
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乳酸、乙醇和低pH条件组合增强对大肠杆菌O157的杀灭作用。

Augmentation of killing of Escherichia coli O157 by combinations of lactate, ethanol, and low-pH conditions.

作者信息

Jordan S L, Glover J, Malcolm L, Thomson-Carter F M, Booth I R, Park S F

机构信息

Institute of Food Research, Reading Laboratory, Reading, RG6 6BZ, Foresterhill, Aberdeen, AB25 2ZD, United Kingdom.

出版信息

Appl Environ Microbiol. 1999 Mar;65(3):1308-11. doi: 10.1128/AEM.65.3.1308-1311.1999.

DOI:10.1128/AEM.65.3.1308-1311.1999
PMID:10049898
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC91179/
Abstract

The acid tolerance of Escherichia coli O157:H7 strains can be overcome by addition of lactate, ethanol, or a combination of the two agents. Killing can be increased by as much as 4 log units in the first 5 min of incubation at pH 3 even for the most acid-tolerant isolates. Exponential-phase, habituated, and stationary-phase cells are all sensitive to incubation with lactate and ethanol. Killing correlates with disruption of the capacity for pH homeostasis. Habituated and stationary-phase cells can partially offset the effects of the lowering of cytoplasmic pH.

摘要

添加乳酸、乙醇或这两种试剂的组合可克服大肠杆菌O157:H7菌株的耐酸性。即使对于最耐酸的分离株，在pH 3下孵育的前5分钟内，杀灭率也可提高多达4个对数单位。指数生长期、适应期和稳定期的细胞对与乳酸和乙醇一起孵育均敏感。杀灭与pH稳态能力的破坏相关。适应期和稳定期的细胞可部分抵消细胞质pH降低的影响。