Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods

Article Abstract:

Escherichia coli 0157:H7, which can cause food poisoning, can adapt to low pH levels, allowing it to survive in acidic foods. Researcher cultivated strains of E. coli 0157:H7 adapted to acid by growing the bacteria in media at a pH of 5.0. These acid- tolerant strains were better able to survive than other strains when exposed to lactic acid and when inoculated into fermenting sausage, apple cider, and dry salami.

Food, Escherichia coli, Food microbiology, Hydrogen-ion concentration, Bacteriology

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Design and evaluation of the 16S rRNA-targeted peptide nucleic acid probes for whole for whole-cell detection of members of the genus Listeria

Article Abstract:

Six Listeria-targeted peptic nucleic acid (PNA) probes were evaluated for their suitability as fluorescence in situ hybridization (FISH) probes. Two probes were found to be FISH compatible and were evaluated for their specificities against a number of target and nontarget cells.

Biological Product (except Diagnostic) Manufacturing, Drugs, Nucleic Acids, Genetic aspects, Chemical properties, Listeria

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[alpha]-proteobacterial symbionts of marine bryozoans in the genus Watersipora

Article Abstract:

The bacterial symbionts of Watersiporia arcuata are analyzed for their phylogeny. The symbionts of different Watersiporia species were found to be closely related species of [alpha]-proteobacteria.

Physiological aspects, Host-bacteria relationships, Bryozoa, Ectoprocts

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