ABILITY OF COLICIN V TO CONTROL ESCHERICHIA COLI O157:H7 IN GROUND BEEF

Autor:	Steven S. Hayasaka, John G. Abercrombie, M. J. B. Paynter
Rok vydání:	2006
Předmět:	inorganic chemicals Lysis biology biochemical phenomena metabolism and nutrition Optical density biology.organism_classification medicine.disease_cause Microbiology Enterobacteriaceae Molecular biology Bacteriocin Colicin medicine bacteria Parasitology Escherichia coli Bacteria Food Science
Zdroj:	Journal of Food Safety. 26:103-114
ISSN:	1745-4565 0149-6085
DOI:	10.1111/j.1745-4565.2006.00035.x
Popis:	Culture counts of Escherichia coli O157:H7 showed that colicin V caused rapid death in buffered (pH 7) cell suspensions at 30C. A decrease in optical density of cell suspensions indicated that colicin V lysed cells. Decreased optical densities were proportional to increased colicin V concentrations. Colicin V was also effective in killing E. coli O157:H7 in ground beef at 4, 20 and 30C. Initial rates of killing were directly proportional to temperature.
Databáze:	OpenAIRE
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