期刊
FOOD CONTROL
卷 82, 期 -, 页码 190-195出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2017.06.017
关键词
E. coli O157:H7; E. coli K-12; Lactic acid; Sublethal injury; Recovery
资金
- National Natural Science Foundation of China [31401567]
- Fundamental Research Funds for the Central Universities [XDJK2017B037]
Lactic acid can induce sublethal injury of Escherichia coli. When conditions become favorable, injured E. coli can recover physiological function and fully virulence, which is a great concern in the field of food safety. The injury and recovery of E. coli O157:H7 and K-12 by lactic acid were investigated in this study. Sublethally injured E. coli cells widely persisted after a 60-min exposure to lactic acid with different pH values (E. coli O157:H7: pH 3.0-4.6, E. coli K-12: pH 3.4-5.0). The sublethally injured ratio of E. coli 0157:H7 and K-12 by lactic acid decreased as incubation temperature decreasing. Both sublethally injured E. coli O157:H7 and K-12 induced by lactic acid could be completely recovered in trypticase soy broth at 37 degrees C within 60 min. For both E. coli O157:H7 and K-12, sodium pyruvate, Tween 80, or certain cations (Mn, Fe, or Zn) could significantly increase the recovery ratio. The recovery ratios of injured E. coli K-12 and O157:H7 were only 74.2% and 92.6% after 80 min incubation in minA, respectively. But they can both be completely recovered within 80 min in minA with sodium pyruvate, with Tween 80, or with cations (Mn, Fe, or Zn). But Mg and Ca cations did not affect the recovery time. The understanding of injury and recovery of E. coli could contribute to develop effective decontaminating treatment by lactic acid, and develop techniques for detecting sublethally injured E. coli cells. (C) 2017 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据