Linked Life Data

9709244

Source:http://linkedlifedata.com/resource/pubmed/id/9709244

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
1998-9-10
pubmed:abstractText
We studied five Escherichia coli O157:H7 strains in soy sauce which was incubated at 4, 18, or 30 degrees C after inoculation. The cell numbers of E. coli O157:H7 decreased to an undetectable level (<20 CFU/ml) within 9 days in all the soy sauce samples at 30 degrees C, but did not decrease in the 0.1 M phosphate-buffered saline (pH 7.0) control solution under the same conditions. Soy sauce reduced the cell numbers of bacteria at 18 degrees C to a lesser extent than at 30 degrees C, but to a greater extent than at 4 degrees C. Components of soy sauce such as 10% or 16% NaCl, 5% ethanol, lactic acid, or acetic acid at pH 4.5, sodium benzoate (0.6 g/kg), or p-hydroxybenzoic acid n-butyl ester (0.05 g/liter) caused a reduction of the E. coli O157:H7 population at 30 degrees C, and the anti-E. coli O157:H7 effect of each component was less than that of soy sauce. The fate of E. coli O157:H7 cells in a buffered solution containing various components of soy sauce resembled that in soy sauce at 30 degrees C, which demonstrated the importance of the combination of the soy sauce components for its anti-E coli O157:H7 action.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0362-028X
pubmed:author
pubmed:issnType
Print
pubmed:volume
61
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
657-61
pubmed:dateRevised
2000-12-18
pubmed:meshHeading
pubmed:year
1998
pubmed:articleTitle
Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning.
pubmed:affiliation
Noda Institute for Scientific Research, Chiba, Japan. INET:kfe02136@niftyserve.or.jp
pubmed:publicationType
Journal Article