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Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods
Open accessAbstract
Escherichia coli O157:H7 was adapted to acid by culturing for one to two doublings at pH 5.0. Acid-adapted cells had an increased resistance to lactic acid, survived better than nonadapted cells during a sausage fermentation, and showed enhanced survival in shredded dry salami (pH 5.0) and apple cider (pH 3.4). Acid adaptation is important for the survival of E. coli O157:H7 in acidic foods and should be considered a prerequisite for inocula used in food challenge studies.
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Citations
Cited by
Pathogenesis and Diagnosis of Shiga Toxin-Producing Escherichia coli Infections
Paton, J. C., & Paton, A. W. (1998) · Clinical Microbiology Reviews · doi:10.1128/cmr.11.3.450 · Cited by 1,449
Acid stress responses in enterobacteria
Bearson, S., Bearson, B., & Foster, J. W. (2006) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.1997.tb10238.x · Cited by 486
Kou, S. (., Peters, L., & Mucalo, M. (2022) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2022.119132 · Cited by 380
Mazzotta, A. S. (2001) · Journal of Food Protection · doi:10.4315/0362-028x-64.3.315 · Cited by 268
Weak Organic Acids: A Panoply of Effects on Bacteria
Hirshfield, I. N., Terzulli, S., & O'Byrne, C. (2003) · Science Progress · doi:10.3184/003685003783238626 · Cited by 245
Metadata
- Authors
- Leyer, G. J., Wang, L. L., & Johnson, E. A.
- Venue
- Applied and Environmental Microbiology
- Publisher
- American Society for Microbiology
- Published
- 1995-10
- Volume
- 61
- Issue
- 10
- Pages
- 3752-3755
- ISSN
- 0099-2240 (ISSN-L)
- 1098-5336
- OpenAlex
- W2075241168
- Cited by
- 405
- References
- 0
- FWCI
- 5.99
- Type
- journal article
- Language
- en
- Open access
- bronze
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- CoChat. (2026). Citation check: Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. https://app.cochat.ai/papers/10.1128/aem.61.10.3752-3755.1995
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- Leyer, G. J., Wang, L. L., & Johnson, E. A. (1995). Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Applied and Environmental Microbiology. https://doi.org/10.1128/aem.61.10.3752-3755.1995
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
