Gj. Leyer et al., ACID ADAPTATION OF ESCHERICHIA-COLI O157-H7 INCREASES SURVIVAL IN ACIDIC FOODS, Applied and environmental microbiology, 61(10), 1995, pp. 3752-3755
Escherichia coli O157:H7 aas adapted to acid by culturing for one to t
wo doublings at pH 5.0. Acid adapted cells had an increased resistance
to lactic acid, survived better than nonadapted cells during a sausag
e fermentation, and showed enhanced survival in shredded dry salami (p
H 5.0) and apple cider (pH 3.4). Acid adaptation is important for the
survival of E. coil O157:H7 in acidic foods and should be considered a
prerequisite for inocula used in food challenge studies.