Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese
Growth and survival of acid-resistant (AR) and non-acid-resistant (NAR) Shiga-toxin-producing Escherichia coli (STEC) strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses. The induction of acid resistance of the STEC strains in cheeses was also studie...
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| Format: | Article |
| Language: | English |
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Wiley
2009-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2009/653481 |
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| author | M. P. Montet E. Jamet S. Ganet M. Dizin S. Miszczycha L. Dunière D. Thevenot C. Vernozy-Rozand |
| author_facet | M. P. Montet E. Jamet S. Ganet M. Dizin S. Miszczycha L. Dunière D. Thevenot C. Vernozy-Rozand |
| author_sort | M. P. Montet |
| collection | DOAJ |
| description | Growth and survival of acid-resistant (AR) and non-acid-resistant (NAR) Shiga-toxin-producing Escherichia coli (STEC) strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses. The induction of acid resistance of the STEC strains in cheeses was also studied. Six different mixtures of AR and/or NAR STEC strains were inoculated separately into microfiltered
milk at a level of 103 CFU mL−1. The STEC counts (AR and NAR) initially increased by 1 to 2 log10 CFU g−1 during cheese-making. Thereafter, the populations stabilized during salting/drying and then decreased during the early stages of ripening. Exposing the STEC strains in artificially inoculated cheeses to simulated gastric fluid (SGF - pH: 2.0) reduced the number of NAR strains to undetectable levels within 40 minutes, versus 120 minutes for the AR STEC strains. AR and NAR STEC were able to survive during the manufacture and ripening of Camembert cheese prepared from microfiltered milk with no evidence of induced acid tolerance in NAR STEC strains. |
| format | Article |
| id | doaj-art-ddefa83158a24858983f3f768f8a199f |
| institution | Kabale University |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2009-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-ddefa83158a24858983f3f768f8a199f2025-02-03T01:04:36ZengWileyInternational Journal of Microbiology1687-918X1687-91982009-01-01200910.1155/2009/653481653481Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert CheeseM. P. Montet0E. Jamet1S. Ganet2M. Dizin3S. Miszczycha4L. Dunière5D. Thevenot6C. Vernozy-Rozand7Unité de Microbiologie Alimentaire et Prévisionnelle (UMAP), Département de Santé Publique Vétérinaire, Ecole Nationale Vétérinaire de Lyon, Université de Lyon, 69280 Marcy l'étoile, FrancePôle Microbiologie d’Intérêt Laitier (MIL), L'institut Technique du Lait et des Produits Laitiers (Actilait), Route des champs laitiers 419, 74801 La Roche-sur-Foron, FranceUnité de Microbiologie Alimentaire et Prévisionnelle (UMAP), Département de Santé Publique Vétérinaire, Ecole Nationale Vétérinaire de Lyon, Université de Lyon, 69280 Marcy l'étoile, FrancePôle Microbiologie d’Intérêt Laitier (MIL), L'institut Technique du Lait et des Produits Laitiers (Actilait), Route des champs laitiers 419, 74801 La Roche-sur-Foron, FranceUnité de Microbiologie Alimentaire et Prévisionnelle (UMAP), Département de Santé Publique Vétérinaire, Ecole Nationale Vétérinaire de Lyon, Université de Lyon, 69280 Marcy l'étoile, FranceUnité de Microbiologie Alimentaire et Prévisionnelle (UMAP), Département de Santé Publique Vétérinaire, Ecole Nationale Vétérinaire de Lyon, Université de Lyon, 69280 Marcy l'étoile, FranceUnité de Microbiologie Alimentaire et Prévisionnelle (UMAP), Département de Santé Publique Vétérinaire, Ecole Nationale Vétérinaire de Lyon, Université de Lyon, 69280 Marcy l'étoile, FranceUnité de Microbiologie Alimentaire et Prévisionnelle (UMAP), Département de Santé Publique Vétérinaire, Ecole Nationale Vétérinaire de Lyon, Université de Lyon, 69280 Marcy l'étoile, FranceGrowth and survival of acid-resistant (AR) and non-acid-resistant (NAR) Shiga-toxin-producing Escherichia coli (STEC) strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses. The induction of acid resistance of the STEC strains in cheeses was also studied. Six different mixtures of AR and/or NAR STEC strains were inoculated separately into microfiltered milk at a level of 103 CFU mL−1. The STEC counts (AR and NAR) initially increased by 1 to 2 log10 CFU g−1 during cheese-making. Thereafter, the populations stabilized during salting/drying and then decreased during the early stages of ripening. Exposing the STEC strains in artificially inoculated cheeses to simulated gastric fluid (SGF - pH: 2.0) reduced the number of NAR strains to undetectable levels within 40 minutes, versus 120 minutes for the AR STEC strains. AR and NAR STEC were able to survive during the manufacture and ripening of Camembert cheese prepared from microfiltered milk with no evidence of induced acid tolerance in NAR STEC strains.http://dx.doi.org/10.1155/2009/653481 |
| spellingShingle | M. P. Montet E. Jamet S. Ganet M. Dizin S. Miszczycha L. Dunière D. Thevenot C. Vernozy-Rozand Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese International Journal of Microbiology |
| title | Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese |
| title_full | Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese |
| title_fullStr | Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese |
| title_full_unstemmed | Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese |
| title_short | Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese |
| title_sort | growth and survival of acid resistant and non acid resistant shiga toxin producing escherichia coli strains during the manufacture and ripening of camembert cheese |
| url | http://dx.doi.org/10.1155/2009/653481 |
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