Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese
Joint Authors
Dunière, L.
Ganet, S.
Vernozy-Rozand, C.
Thevenot, D.
Miszczycha, S.
Jamet, E.
Montet, M. P.
Dizin, M.
Source
International Journal of Microbiology
Issue
Vol. 2009, Issue 2009 (31 Dec. 2009), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2009-02-11
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Natural & Life Sciences (Multidisciplinary)
Medicine
Abstract EN
Growth and survival of acid-resistant (AR) and non-acid-resistant (NAR) Shiga-toxin-producing Escherichia coli (STEC) strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses.
The induction of acid resistance of the STEC strains in cheeses was also studied.
Six different mixtures of AR and/or NAR STEC strains were inoculated separately into microfiltered milk at a level of 103 CFU mL−1.
The STEC counts (AR and NAR) initially increased by 1 to 2 log10 CFU g−1 during cheese-making.
Thereafter, the populations stabilized during salting/drying and then decreased during the early stages of ripening.
Exposing the STEC strains in artificially inoculated cheeses to simulated gastric fluid (SGF - pH: 2.0) reduced the number of NAR strains to undetectable levels within 40 minutes, versus 120 minutes for the AR STEC strains.
AR and NAR STEC were able to survive during the manufacture and ripening of Camembert cheese prepared from microfiltered milk with no evidence of induced acid tolerance in NAR STEC strains.
American Psychological Association (APA)
Montet, M. P.& Jamet, E.& Ganet, S.& Dizin, M.& Miszczycha, S.& Dunière, L.…[et al.]. 2009. Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese. International Journal of Microbiology،Vol. 2009, no. 2009, pp.1-10.
https://search.emarefa.net/detail/BIM-488531
Modern Language Association (MLA)
Montet, M. P.…[et al.]. Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese. International Journal of Microbiology No. 2009 (2009), pp.1-10.
https://search.emarefa.net/detail/BIM-488531
American Medical Association (AMA)
Montet, M. P.& Jamet, E.& Ganet, S.& Dizin, M.& Miszczycha, S.& Dunière, L.…[et al.]. Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese. International Journal of Microbiology. 2009. Vol. 2009, no. 2009, pp.1-10.
https://search.emarefa.net/detail/BIM-488531
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-488531
