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Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi.
Food Microbiol. 2009 Feb; 26(1):58-64.FM

Abstract

Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi fermented for 3 days at ambient temperature (ca 30 degrees C) and commercial Amasi fermented at 30 degrees C for 24h and stored at 7 degrees C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log(10)cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference (p< or =0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly (p< or =0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli O157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk.

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Authors+Show Affiliations

Dlamini BC
Department of Food Science, University of Pretoria, Lynnwood Road, Pretoria 0002, South Africa.
Buys EM
No affiliation info available

MeSH

Adaptation, PhysiologicalAnimalsColony Count, MicrobialConsumer Product SafetyEscherichia coli O157FermentationFood MicrobiologyFood PreservationGoatsHumansHydrogen-Ion ConcentrationMilkTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19028306

Citation

Dlamini, Bhekisisa C., and Elna M. Buys. "Adaptation of Escherichia Coli O157:H7 to Acid in Traditional and Commercial Goat Milk Amasi." Food Microbiology, vol. 26, no. 1, 2009, pp. 58-64.
Dlamini BC, Buys EM. Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi. Food Microbiol. 2009;26(1):58-64.
Dlamini, B. C., & Buys, E. M. (2009). Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi. Food Microbiology, 26(1), 58-64. https://doi.org/10.1016/j.fm.2008.07.007
Dlamini BC, Buys EM. Adaptation of Escherichia Coli O157:H7 to Acid in Traditional and Commercial Goat Milk Amasi. Food Microbiol. 2009;26(1):58-64. PubMed PMID: 19028306.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi. AU - Dlamini,Bhekisisa C, AU - Buys,Elna M, Y1 - 2008/08/22/ PY - 2008/04/11/received PY - 2008/07/16/revised PY - 2008/07/17/accepted PY - 2008/11/26/pubmed PY - 2009/3/7/medline PY - 2008/11/26/entrez SP - 58 EP - 64 JF - Food microbiology JO - Food Microbiol VL - 26 IS - 1 N2 - Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi fermented for 3 days at ambient temperature (ca 30 degrees C) and commercial Amasi fermented at 30 degrees C for 24h and stored at 7 degrees C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log(10)cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference (p< or =0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly (p< or =0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli O157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/19028306/Adaptation_of_Escherichia_coli_O157:H7_to_acid_in_traditional_and_commercial_goat_milk_amasi_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(08)00136-6 DB - PRIME DP - Unbound Medicine ER -