Acid adaptation effect on survival of Escherichia coli O157:H7 in fermented milk products

Tosun H., Seçkin A. K., Aktuǧ Gönöl Ş.

Turkish Journal of Veterinary and Animal Sciences, cilt.31, sa.1, ss.61-66, 2007 (SCI-Expanded, Scopus, TRDizin) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 1
  • Basım Tarihi: 2007
  • Dergi Adı: Turkish Journal of Veterinary and Animal Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.61-66
  • Anahtar Kelimeler: Acid adaptation, E. coli O157:H7, Fermented milk product
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The growth and survival of acid-adapted and nonadapted Escherichia coli O157:H7 were determined in strained, set-type, and synbiotic yoghurt and kefir. Acid-adapted or nonadapted E. coli O157:H7 were inoculated into the synbiotic and set-type yoghurt before and after the fermentation process. Survival of the inoculated E. coli O157:H7 in these products was examined during storage at 4 °C. Acid adaptation enhanced the survival of E. coli O157:H7 in kefir and strained yoghurt. Acid adaptation also enhanced the survival of E. coli O157:H7 in set-type yoghurt, which was inoculated after the fermentation process; however, acid-adapted cell inoculation before fermentation did not enhance survival. These observations support the theory that acid adaptation is an important survival mechanism enabling E. coli O157: H7 to persist in fermented dairy products. © TÜBİTAK.