Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance

Author:

Oteiza Juan M.,Prado-Silva Leonardo do,Caturla Magdevis Y.R.,Barril Patricia A.,Giannuzzi Leda,Sant’Ana Anderson S.ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundacao de Amparo a Pesquisa do Estado de Sao Paulo

Publisher

Elsevier BV

Reference51 articles.

1. Acid tolerance of Escherichia coli O157: H7 serotype and Salmonella Typhi (A group D serotype) and their survival in apple and orange juices;Albashan;World J. Med. Sci.,2009

2. Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures;Álvarez-Ordóñez;Food Sci. Technol. Int.,2013

3. Bacterial adaptation to cold;Barria;Microbiology (N. Y.),2013

4. Acid tolerance of enterohemorrhagic Escherichia coli;Benjamin;Appl. Environ. Microbiol.,1995

5. Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells;Buchanan;Appl. Environ. Microbiol.,1996

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