Effects of orange juice pH on survival, urease activity and DNA profiles of Yersinia enterocolitica and Yersinia pseudotuberculosis stored at 4 degree C
作者： WOUBIT ABDELA , MARTHA GRAHAM , TSEGAYE HABTEMARIAM , TEMESGEN SAMUEL , TESHOME YEHUALAESHET
DOI: 10.1111/J.1745-4565.2011.00325.X
关键词: Yersinia pseudotuberculosis 、 Microbiology 、 Bacteria 、 Biology 、 Urease 、 Colony-forming unit 、 Orange juice 、 Yersinia enterocolitica 、 Incubation 、 Yersinia
摘要: The objective of this study was to determine the survival, growth rate and possible cellular adaptation mechanisms Y. pseudotuberculosis enterocolitica in orange juice under different pH conditions. Yersinia inoculated with adjusted levels 3.9, 4.0, 7.0 stored at 4 C for 3, 24, 72 168 hours (h). inter-and intra-species variation is significant time incubation variables (p<0.05). At 3.9 CFU (colony forming units) count decreased significantly.At survived least 30 days 15 days, respectively. that low revealed enhanced urease activity within 12 h incubation. attachment gene (ail) could not be detected by PCR from undiluted sample incubated 24 or longer. Moreover, FesI-restriction profile altered when 4.0 7 days. These results indicate survive grow survival also enable bacteria stomach barrier cause enteric infection.
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