大肠杆菌O157:H7中rpoS对酸、热和盐耐受性的调控
rpoS regulation of acid, heat, and salt tolerance in Escherichia coli O157:H7.
作者信息
Cheville A M, Arnold K W, Buchrieser C, Cheng C M, Kaspar C W
机构信息
Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706-1187, USA.
出版信息
Appl Environ Microbiol. 1996 May;62(5):1822-4. doi: 10.1128/aem.62.5.1822-1824.1996.
Abstract
An rpoS mutant (rpoS::pRR10) of Escherichia coli O157:H7 ATCC 43895 was generated. Stationary-phase acid, heat, and salt tolerance was significantly reduced, and starvation-induced acid tolerance did not develop in the mutant. RpoS was also important for survival of E. coli O157:H7 in dry, fermented sausage.
摘要
构建了大肠杆菌O157:H7 ATCC 43895的rpoS突变体（rpoS::pRR10）。该突变体在稳定期的耐酸性、耐热性和耐盐性显著降低，且不会产生饥饿诱导的耐酸性。RpoS对大肠杆菌O157:H7在干燥发酵香肠中的存活也很重要。
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