Transcription profiling of E. coli K-12 and O157:H7 during exposure to acetic, lactic, and hydrochloric acid at pH 5.5

ABSTRACT: The foodborne pathogen Escherichia coli O157:H7 is commonly exposed to organic acid in processed and preserved foods, allowing adaptation and the development of tolerance to pH levels otherwise lethal. Since little is known about the molecular basis of adaptation of E. coli to organic acids, we studied K-12 MG1655 and O157:H7 Sakai during exposure to acetic-, lactic-, and hydrochloric acid at pH 5.5. The conditions required to maximimally induce the ATR of the pathotypes to all acidulants was experimentally determined. This involved incubation at pH 5.5 for 3 h (K-12) and for 2 h (O157:H7), and generated acid adapted cultures more resistant to acid challenge at pH 3.5 than bacteria that had been grown at neutral pH prior to acid-shock. To determine the transcriptomic response of K-12 and O

ORGANISM(S): Escherichia coli

SUBMITTER: Thea King 

PROVIDER: E-TABM-912 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress