دورية أكاديمية
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Acid and alcohol tolerance of Escherichia coli O157:H7 in pulque, a typical Mexican beverage.

التفاصيل البيبلوغرافية
العنوان: Acid and alcohol tolerance of Escherichia coli O157:H7 in pulque, a typical Mexican beverage.
المؤلفون: Gómez-Aldapa CA; Centro de investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Centro Universitario, Carretera Pachuca-Tulancingo Km. 4.5, 42183 Mineral de la Reforma, Hidalgo, Mexico., Díaz-Cruz CA, Villarruel-López A, Del Refugio Torres-Vitela M, Rangel-Vargas E, Castro-Rosas J
المصدر: International journal of food microbiology [Int J Food Microbiol] 2012 Mar 01; Vol. 154 (1-2), pp. 79-84. Date of Electronic Publication: 2011 Dec 23.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
مواضيع طبية MeSH: Fermentation* , Food Contamination*, Alcoholic Beverages/*microbiology , Escherichia coli O157/*physiology, Acids ; Agave ; Colony Count, Microbial ; Consumer Product Safety ; Escherichia coli ; Escherichia coli O157/growth & development ; Ethanol ; Food Handling/methods ; Food Microbiology ; Mexico ; Plant Nectar ; Public Health ; Temperature
مستخلص: Pulque is a traditional Mexican fermented alcoholic beverage produced from the nectar of maguey agave plants. No data exist on the behavior of Escherichia coli O157:H7 in agave nectar and pulque. An initial trial was done of the behavior of E. coli O157:H7 during fermentation of nectar from a single producer, a nectar mixture from different producers and "seed" pulque. A second trial simulating artisanal pulque production was done by contaminating fresh nectar with a cocktail of three E. coli O157:H7 strains, storing at 16 ° and 22 °C for 14 h, adding seed pulque and fermenting until pulque was formed. A third trial used pulque from the second trial stored at 22 °C as seed to ferment fresh nectar at 22 °C for 48 h (fermentation cycle). This procedure was repeated for an additional two fermentation cycles. During incubation at 16 ° or 22 °C in the first trial, the E. coli O157:H7 strains multiplied in both the single producer nectar and nectar mixture, reaching maximum concentration at 12h. E. coli O157:H7 cell concentration then decreased slowly, although it survived at least 72 h in both fermented nectars. E. coli O157:H7 did not multiply in the seed pulque but did survive at least 72 h. In the second trial, the numbers of E. coli O157:H7 increased approximately 1.5 log CFU/ml at 22 °C and 1.2 log CFU/ml at 16 °C after 14 h. After seed pulque was added, E. coli O157:H7 concentration decreased to approximately 2 log CFU/ml, and then remained constant until pulque was produced. In the third trial, the E. coli O157:H7 cells multiplied and survived during at least three nectar fermentation cycles. The results suggest that E. coli O157:H7 can develop acid and alcohol tolerance in pulque, and constitutes a public health risk for pulque consumers.
(Copyright © 2011 Elsevier B.V. All rights reserved.)
المشرفين على المادة: 0 (Acids)
0 (Plant Nectar)
3K9958V90M (Ethanol)
تواريخ الأحداث: Date Created: 20120114 Date Completed: 20120509 Latest Revision: 20201209
رمز التحديث: 20240513
DOI: 10.1016/j.ijfoodmicro.2011.12.027
PMID: 22240059
قاعدة البيانات: MEDLINE
الوصف
تدمد:1879-3460
DOI:10.1016/j.ijfoodmicro.2011.12.027