Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi
dc.contributor.author | Dlamini, Bhekisisa Chushuta | |
dc.contributor.author | Buys, E.M. (Elna Maria) | |
dc.date.accessioned | 2009-02-27T06:02:01Z | |
dc.date.available | 2009-02-27T06:02:01Z | |
dc.date.issued | 2008-07 | |
dc.description.abstract | Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi ermented for 3 days at ambient temperature (ca 30 °C) and commercial Amasi fermented at 30 °C for 24 h and stored at 7 °C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log10 cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference (p≤0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly (p≤0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli 157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk. | en_US |
dc.identifier.citation | Dlamini, BC & Buys, EM 2008, 'Adaptation of Escherichia coli 0157:H7 to acid in traditional and commercial goat milk amasi', Food Microbiology, 2008 [doi: 10.1016/j.fm.2008.07.007] | en_US |
dc.identifier.issn | 0740-0020 | |
dc.identifier.other | 10.1016/j.fm.2008.07.007 | |
dc.identifier.uri | http://hdl.handle.net/2263/9062 | |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | Elsevier | en_US |
dc.subject | Acid adaptation | en_US |
dc.subject | E. coli O157:H7 | en_US |
dc.subject | Goat milk | en_US |
dc.subject | Amasi | en_US |
dc.subject | Fermented milk | en_US |
dc.subject.lcsh | Goat milk -- South Africa | |
dc.subject.lcsh | Fermented milk -- South Africa | |
dc.title | Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi | en_US |
dc.type | Postprint Article | en_US |