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, vol.31, no.1, pp.61-66, 2007 (SCI-Expanded, Scopus, TRDizin) identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 1
  • Publication Date: 2007
  • Journal Name: Turkish Journal of Veterinary and Animal Sciences
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.61-66
  • Keywords: Acid adaptation, E. coli O157:H7, Fermented milk product
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

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.