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

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dc.contributor.authorTosun, H
dc.contributor.authorSeçkin, AK
dc.contributor.authorGönül, SA
dc.date.accessioned2024-07-18T12:00:30Z
dc.date.available2024-07-18T12:00:30Z
dc.description.abstractThe 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.issn1300-0128
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/7763
dc.language.isoEnglish
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.subjectLISTERIA-MONOCYTOGENES
dc.subjectTOLERANCE
dc.subjectMANUFACTURE
dc.subjectSALMONELLA
dc.subjectO157H7
dc.subjectFOODS
dc.subjectFATE
dc.titleAcid adaptation effect on survival of Escherichia coli O157:H7 in fermented milk products
dc.typeArticle

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