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Journals / Turkish Journal of Veterinary and Animal Sciences / 2007 / Cilt: 31 - Sayı: 1

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

Halil TOSUN
A. Kemal SEÇKİN
Şahika AKTUĞ GÖNÜL
Pages
61–66
Publication Date
2007-01-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These observations support the theory that acid adaptation is an important survival mechanism enabling E. coli O157: H7 to persist in fermented dairy products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The growth and survival of acid-adapted and nonadapted Escherichia coli O157:H7 were determined in strained, set-type, and synbiotic yoghurt and kefir.
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Key Findings & Data:Acid-adapted or nonadapted E. coli O157:H7 were inoculated into the synbiotic and set-type yoghurt before and after the fermentation process.
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Conclusion & Impact:These observations support the theory that acid adaptation is an important survival mechanism enabling E. coli O157: H7 to persist in fermented dairy products.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:E. coli O157:H7 · fermented milk product · acid adaptation

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.

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.

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Cite This Article

TOSUN, H., SEÇKİN, A. K., GÖNÜL, Ş. A. (2007). Acid Adaptation Effect on Survival of Escherichia coli O157:H7 in Fermented Milk Products. Turkish Journal of Veterinary and Animal Sciences, Cilt: 31 - Sayı: 1, 61–66. https://ajindex.com/articles/122262

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References (7)

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