大肠杆菌O157:H7的酸适应性增加了其在酸性食品中的存活率。
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
作者信息
Leyer G J, Wang L L, Johnson E A
机构信息
Departments of Food Microbiology and Toxicology, University of Wisconsin-Madison 53706, USA.
出版信息
Appl Environ Microbiol. 1995 Oct;61(10):3752-5. doi: 10.1128/aem.61.10.3752-3755.1995.
Abstract
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 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.
摘要
通过在pH 5.0条件下培养一代至两代，使大肠杆菌O157:H7适应酸性环境。适应酸性环境的细胞对乳酸的耐受性增强，在香肠发酵过程中的存活能力优于未适应的细胞，并且在碎干香肠（pH 5.0）和苹果酒（pH 3.4）中表现出更强的存活能力。酸性适应对于大肠杆菌O157:H7在酸性食品中的存活至关重要，应被视为食品挑战研究中所用接种物的一个先决条件。
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