Acid Adaptation Effect on Survival of Escherichia coli O157:H7 in Fermented Milk Products

Halil TOSUN; A. Kemal SEÇKİN; Şahika AKTUĞ GÖNÜL

Makale detayları

Acid Adaptation Effect on Survival of Escherichia coli O157:H7 in Fermented Milk Products

Yazarlar:

Halil TOSUN | A. Kemal SEÇKİN | Şahika AKTUĞ GÖNÜL

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.61-66

Belge Tipi:

Makale

Yayın Tarihi:

12/2006

Belge Dili:

Türkçe

Document ID (Org No.):

2000768285

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

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.

 

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.

Makale detayları

Acid Adaptation Effect on Survival of Escherichia coli O157:H7 in Fermented Milk Products

Yazarlar:

Halil TOSUN | A. Kemal SEÇKİN | Şahika AKTUĞ GÖNÜL

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.61-66

Belge Tipi:

Makale

Yayın Tarihi:

12/2006

Belge Dili:

Türkçe

Document ID (Org No.):

2000768285

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

E. coli O157:H7

fermented milk product

acid adaptation

Sayı

Makale detayları

Acid Adaptation Effect on Survival of Escherichia coli O157:H7 in Fermented Milk Products

Yazarlar: Halil TOSUN | A. Kemal SEÇKİN | Şahika AKTUĞ GÖNÜL

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.61-66

Belge Tipi: Makale

Yayın Tarihi: 12/2006

Belge Dili: Türkçe

Document ID (Org No.): 2000768285

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

E. coli O157:H7

fermented milk product

acid adaptation

Sayı

Yazarlar:

Halil TOSUN | A. Kemal SEÇKİN | Şahika AKTUĞ GÖNÜL

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2007 Vol.31 Issue 1, pp.61-66

Belge Tipi:

Makale

Yayın Tarihi:

12/2006

Belge Dili:

Türkçe

Document ID (Org No.):

2000768285

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128