Acid adaptation effect on survival of Escherichia coli O157:H7 in fermented milk products
| dc.contributor.author | Tosun, H | |
| dc.contributor.author | Seçkin, AK | |
| dc.contributor.author | Gönül, SA | |
| dc.date.accessioned | 2025-04-10T10:33:25Z | |
| dc.date.available | 2025-04-10T10:33:25Z | |
| dc.description.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 degrees 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. | |
| dc.identifier.issn | 1300-0128 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/39698 | |
| dc.language.iso | English | |
| dc.title | Acid adaptation effect on survival of Escherichia coli O157:H7 in fermented milk products | |
| dc.type | Article |