Competency Development of Escherichia coli in Foodstuffs

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概要

• 論文の詳細を見る

• We report here that certain kinds of foods can act as media that induce genetic competency of Escherichia coli. Of 42 food samples tested, more than 10 showed an ability to induce competency. Among them, tofu supernatant showed the highest activity, corresponding to about one half of the activity obtained with 100 Mm CaCl_2. These results suggest that some populations of E. coli in food environments exist as "competent cells". There were no clear correlations between transformation frequencies and the chemical indices of foods (Ca^<2+> or Mg^<2+> concentrations and Ph), suggesting that complex factors in foods affect competency development

• 日本微生物生態学会の論文

著者

• Maeda Sumio

  Food Safety Laboratory Faculty Of Human Life And Environment Nara Women's University

• KAKIHARA NOZOMI

  Food Safety Laboratory, Faculty of Human Life and Environment, Nara Women's University

• KOISHI YUMI

  Food Safety Laboratory, Faculty of Human Life and Environment, Nara Women's University

• Kakihara Nozomi

  Food Safety Laboratory Faculty Of Human Life And Environment Nara Women's University

• Koishi Yumi

  Food Safety Laboratory Faculty Of Human Life And Environment Nara Women's University

関連論文

• Competency Development of Escherichia coli in Foodstuffs

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