Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9488567 | LWT - Food Science and Technology | 2005 | 6 Pages |
Abstract
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.
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Authors
Shiao Mei Lee, Jinru Chen,