Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10107144 | International Journal of Food Microbiology | 2005 | 11 Pages |
Abstract
OmpX was one of the main proteins expressed when strains were acid challenged with organic acids. Seventy out of seventy-three E. coli strains isolated from pozol in a previous work [Sainz, T., Wacher, C., Espinoza, J., Centurion, D., Navarro, A., Molina, J., Cravioto, A., Eslava, C., 2001. Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food. International Journal of Food Microbiology 71, 169-176] carry this gene and belong to a reported pathogenic class of E. coli strains, or have virulence factors or survived at pH values less than 4.8. We suggest this protein could be involved in survival to stress conditions.
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Authors
Teresita Sainz, Julia Pérez, Jorge Villaseca, Ulises Hernández, Carlos Eslava, Guillermo Mendoza, Carmen Wacher,