کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488567 | 1331015 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The influence of an extracellular polysaccharide, comprised of colanic acid, on the fate of Escherichia coli O157:H7 during processing and storage of stirred yogurt
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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![عکس صفحه اول مقاله: The influence of an extracellular polysaccharide, comprised of colanic acid, on the fate of Escherichia coli O157:H7 during processing and storage of stirred yogurt The influence of an extracellular polysaccharide, comprised of colanic acid, on the fate of Escherichia coli O157:H7 during processing and storage of stirred yogurt](/preview/png/9488567.png)
چکیده انگلیسی
The goal of this study was to determine the role of an extracellular polysaccharide (EPS), comprised of colanic acid (CA), in assisting the cells of Escherichia coli O157:H7 in surviving the processing and storage of stirred yogurt. A wild-type E. coli O157:H7 strain W6-13, its CA-deficient mutant M4020, and a mixture of the two strains (1:1; WM mixture) were inoculated into pasteurized, homogenized whole milk prior to fermentation or into fermented yogurt before stirring. The yogurts made from the inoculated milk and un-inoculated controls were assayed twice a week for total plate counts, as well as the populations of E. coli O157:H7 and starter cultures on tryptic soy agar (TSA), sorbitol MacConkey agar (SMAC), as well as MRS and M17 agar, respectively, during a three-week storage period at 4 °C or 15 °C. The results indicated that the survival of W6-13 vs. M4020, W6-13 vs. the WM mixture, and M4020 vs. the WM mixture in stirred yogurt as influenced by processing and storage conditions were not statistically different (P>0.05). The stirring step during yogurt processing might have detached the EPS from the surfaces of E. coli O157:H7 cells. The protective effect of the EPS towards the cells of E. coli O15:H7 during subsequent processing and storage was therefore, not observed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 7, November 2005, Pages 785-790
Journal: LWT - Food Science and Technology - Volume 38, Issue 7, November 2005, Pages 785-790
نویسندگان
Shiao Mei Lee, Jinru Chen,