The growth and survival of acid-adapted and nonadapted Escherichia coli O157:H7 were determined in strained, set-type, and synbiotic yoghurt and kefir. Acid-adapted or nonadapted E. coli O157:H7 were inoculated into the synbiotic and set-type yoghurt before and after the fermentation process. Survival of the inoculated E. coli O157:H7 in these products was examined during storage at 4 °C. Acid adaptation enhanced the survival of E. coli O157:H7 in kefir and strained yoghurt. Acid adaptation also enhanced the survival of E. coli O157:H7 in set-type yoghurt, which was inoculated after the fermentation process; however, acid-adapted cell inoculation before fermentation did not enhance survival. These observations support the theory that acid adaptation is an important survival mechanism enabling E. coli O157: H7 to persist in fermented dairy products.
E. coli O157:H7, fermented milk product, acid adaptation
TOSUN, HALİL; SEÇKİN, A. KEMAL; and GÖNÜL, ŞAHİKA AKTUĞ (2007) "Acid Adaptation Effect on Survival of Escherichia coli O157:H7 in Fermented Milk Products," Turkish Journal of Veterinary & Animal Sciences: Vol. 31: No. 1, Article 10. Available at: https://journals.tubitak.gov.tr/veterinary/vol31/iss1/10