Search results for "E. coli O157:H7"
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Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
2017
Sweet lemon juice was fermented with Lactobacillus plantarum LS5 to produce a probiotic juice. The cell counts of the L. plantarum LS5 increased from 7.0 ± 0.1 to 8.63 ± 0.38 log CFU/mL during fermentation (37 °C for 48 h) (p < 0.05) and decreased from 8.63 ± 0.38 to 7.14 ± 0.21 log CFU/mL after storage (4 °C for 28 d). Antibacterial activity against S. Typhimurium and E. coli O157:H7 was observed in fermented sweet lemon juice. Immediately after fermentation, pH, lactic acid and antioxidant capacity of the samples increased, while glucose and fructose, total acidity, citric acid and phenolic decreased. During storage, phenolics, and antioxidant decreased in both fermented and non-fermented…
Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strai…
2005
One hundred and twenty six samples of fresh pork sausages were analysed-for the presence of verocytotoxigenic Escherichia coli (VTEC). Selective enrichment followed by DNA extraction and PCR amplification of the stx1 and stx2 genes highlighted the occurrence of the above mentioned genes in 20 out of 126 samples screened. From the stx positive enriched cultures, isolation was performed on CT-SMAC agar plates after immuno-magnetic separation of E. coli O157. Fifty three non-sorbitol fermenting isolates were obtained and further characterised, along with the reference strain E. coli ATCC 35150(T). All the isolates were characterised by PCR assays, assessing the presence of stx1, stx2, rfbE(O15…