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首页> 外文会议>International Conference on Environmental, Industrial and Applied Microbiology >Behavior of Shiga-toxin-producing Escherichia coli (STEC) of serotype O113:H21 to front pH, water activity, time and temperature
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Behavior of Shiga-toxin-producing Escherichia coli (STEC) of serotype O113:H21 to front pH, water activity, time and temperature

机译：血清型O113：H21至前pH，水活性，时间和温度的血清毒素的大肠杆菌（STEC）的行为

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Despite LEE-negative, the O113:H21 STEC serotype was already isolated from HUS outbreaks and sporadic cases. In Brazil, the soft white cheese is a product that has wide commercial acceptance and the raw milk, the main ingredient, is an important vehicle of E. coli pathotypes. We evaluated the behavior of a O113:H21 STEC Brazilian strain (EC 784) isolated from beef under the individual and combined effect of pH (5, 6 and 7), temperature (8, 26 and 35°C), time (0, 7 and 15 days) and water activity (0.92, 0.94 and 0.96), in soft white cheese. The effect of these variables on the response was assessed by using a central composite design experimental planning. The results showed that the effect of all variables even individual or combined were significant over the response but no condition led to an increase in the microbial population related the initial inoculum. Despite their virulence potential previously described, the STEC strain studied seems not to have a distinct behavior in relation to other commensal E. coli strains.
机译：尽管李阴性，O113：H21 STEC血清型已经从HUS爆发和散发案中分离出来。在巴西，柔软的白奶酪是一种产品，具有广泛的商业验收和原料牛奶，主要成分是大肠杆菌病理型的重要载体。我们评估了O113：H21 STEC巴西菌株（EC 784）的行为在pH（5,6和7），温度（8,26和35℃），时间（0， 7和15天）和水活动（0.92,0.94和0.96），在柔软的白色奶酪。通过使用中央复合设计实验规划评估这些变量对响应的影响。结果表明，所有变量甚至个体或组合的效果都对响应显着，但没有条件导致微生物种群的增加相关的初始接种物。尽管先前描述的毒力电位，所研究的STEC菌株似乎不具有与其他共同大肠杆菌菌株有关的不同行为。

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