Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
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Diarrheagenic Escherichia coliPathogenesis and diagnosis of Shiga toxin-producing Escherichia coli infectionsAntimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar TyphimuriumSurvival in acidic and alcoholic medium of Shiga toxin-producing Escherichia coli O157:H7 and non-O157:H7 isolated in ArgentinaCarvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice.In vivo transcription kinetics of a synthetic gene uninvolved in stress-response pathways in stressed Escherichia coli cellsRespiration and the F₁Fo-ATPase enhance survival under acidic conditions in Escherichia coliInactivation of Escherichia coli O157:H7 in apple juice by irradiationVariation in acid resistance among shiga toxin-producing clones of pathogenic Escherichia coli.Augmentation of killing of Escherichia coli O157 by combinations of lactate, ethanol, and low-pH conditionsSurvival of low-pH stress by Escherichia coli O157:H7: correlation between alterations in the cell envelope and increased acid toleranceEffects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue.Role of glucose in enhancing the temperature-dependent growth inhibition of Escherichia coli O157:H7 ATCC 43895 by a Pseudomonas sp.Growth of Escherichia coli O157:H7 in bruised apple (Malus domestica) tissue as influenced by cultivar, date of harvest, and source.Prevalence of Escherichia coli O157 in Saskatchewan cattle: characterization of isolates by using random amplified polymorphic DNA PCR, antibiotic resistance profiles, and pathogenicity determinants.Mechanisms of acid resistance in enterohemorrhagic Escherichia coliAcid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.Characterization of the acid resistance phenotype and rpoS alleles of shiga-like toxin-producing Escherichia coli.Nanocapsular dispersion of thymol for enhanced dispersibility and increased antimicrobial effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in model food systems.Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 StrainsAcid resistance systems required for survival of Escherichia coli O157:H7 in the bovine gastrointestinal tract and in apple cider are different.Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese.Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis.Combinations of intervention treatments resulting in 5-log10-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 organisms in apple cider.Relationship between acid tolerance, cytoplasmic pH, and ATP and H+-ATPase levels in chemostat cultures of Lactococcus lactis.Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium subsp. paratuberculosis viability.Insertion mutagenesis of wca reduces acid and heat tolerance of enterohemorrhagic Escherichia coli O157:H7High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices.Evaluation of toxic effects of several carboxylic acids on bacterial growth by toxicodynamic modelling.Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cellsAcid adaptation sensitizes Salmonella typhimurium to hypochlorous acid.Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration.Intracellular pH is a major factor in the induction of tolerance to acid and other stresses in Lactococcus lactis.Adaptation of Escherichia coli O157:H7 to pH alters membrane lipid composition, verotoxin secretion, and resistance to simulated gastric fluid acidEscherichia coli O157:H7 bacteriophage Φ241 isolated from an industrial cucumber fermentation at high acidity and salinityTranscriptomic analysis of Escherichia coli O157:H7 and K-12 cultures exposed to inorganic and organic acids in stationary phase reveals acidulant- and strain-specific acid tolerance responsesImpact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid.Survival or growth of Escherichia coli O157:H7 in a model system of fresh meat decontamination runoff waste fluids and its resistance to subsequent lactic acid stress.Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid.
P2860
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P2860
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
description
1995 nî lūn-bûn
@nan
1995 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
1995 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
1995年の論文
@ja
1995年論文
@yue
1995年論文
@zh-hant
1995年論文
@zh-hk
1995年論文
@zh-mo
1995年論文
@zh-tw
1995年论文
@wuu
name
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
@ast
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
@en
type
label
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
@ast
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
@en
prefLabel
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
@ast
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
@en
P2093
P2860
P1476
Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods.
@en
P2093
P2860
P304
P407
P577
1995-10-01T00:00:00Z