Difference between Escherichia coli O157:H7 and Non-Pathogenic E.coli : Survival and Growth in Seasonings
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概要
- 論文の詳細を見る
We examined the survival and growth of Escherichia coli O157:H7 cells incubated with several seasonings, in comparison with those of non-pathogenic E.coli. The cells were incubated at 25℃ for 24 h with several concentrations of NaCl, sucrose, soy sause, worcester sause and tomato ketchup, and their survival ratios were determined. The E.coli O157:H7 strains showed relatively higher survival ratios in 0.5-1.0 M sucrose, 25% soy sauce and 12.5-50% worcester sauce than the non-pathogenic strains, but slightly lower survival ratios in 0.5-2.0 M NaCl. A noteworthy difference between E.coli O157:H7 and the non-pathogenic strains was that incubation in the presence of 12.5% soy sauce allowed the growth of E.coli O157:H7 strains but reduced the viable cell numbers of non-pathogenic E.coli strains.
- 社団法人日本生物工学会の論文
- 1999-11-25
著者
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Kumagai H
Kyoto Univ. Kyoto Jpn
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YOKOIGAWA Kumio
Department of Food Science and Nutrition, Nara Women's University
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KAWAI Hiroyasu
Department of Food Science and Nutrition, Nara Women's University
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Kumagai H
Nihon Univ. Fujisawa‐shi Jpn
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Res. Inst. For Bioresources And Biotechnology Ishikawa Prefectural Univ.
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Kumagai Hidehiko
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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河合 弘康
関西女子短期大学
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Kawai Hiroyasu
Department Of Food Science And Nutrition Nara Women's University
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Kumagai Hidehiko
Graduate School Of Biostudies Kyoto University
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TAKIKAWA AKIKO
Department of Food Science and Nutrition, Nara Women's University
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Yokoigawa K
Nara Women's Univ. Nara Jpn
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Yokoigawa Kumio
Department Of Food Science And Nutrition Nara Women's University
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Takikawa A
Nara Women's Univ. Nara Jpn
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Takikawa Akiko
Department Of Food Science And Nutrition Nara Women's University
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