The Impact of Organic Acids and pH on the Virulence Factor Expression of E. coli O157:H7.

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dc.contributor.advisor Dr. MaryAnne Drake, Committee Chair en_US
dc.contributor.advisor Dr. LeeAnn Jaykus, Committee Member en_US
dc.contributor.advisor Dr. Donn Ward, Committee Member en_US
dc.contributor.author Adhikari, Sahana Das en_US
dc.date.accessioned 2010-04-02T18:00:37Z
dc.date.available 2010-04-02T18:00:37Z
dc.date.issued 2005-04-11 en_US
dc.identifier.other etd-04112005-101842 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/1084
dc.description.abstract Acidification is used as a hurdle in many minimally processed foods. Decreased pH (pH 5.5) may enhance survival and virulence factor expression of E. coli O157:H7 (EC). The objective of this research was to determine the effect of different organic acids and pH on the expression of three virulence factor genes (stx2, hlyA, eaeA) in EC. Gene fusions containing the lacZ gene inserted into the stx2, eaeA or hlyA genes were created in E. coli O157:H7 with and without a functional rpoS gene. Overnight cultures were inoculated into tryptic soy broth acidified with citric, malic, lactic, or hydrochloric acid at pH 6.0, 5.5, 5.0, or 4.5 or apple juice (pH 3.5). Cell growth characteristics were characterized, and &#946;-galactosidase activity of stressed or control cells (neutral pH, no acid) was subsequently determined to follow virulence factor production. Production of all three virulence factors was increased at pH 5.5 or 5.0 compared to production at neutral pH (p<0.05). Acid type impacted production of EaeA and StxII, but had no effect on HlyA. Production of StxII and HlyA was not detected in apple juice. At pH 5.5, cell growth was slowest in lactic acid, followed by malic and citric acids then HCl. At pH 5.0, the slowest growth was observed in citric acid, followed by malic acid, lactic acid and HCl. At pH 4.5, no growth occurred in citric, malic and lactic acids, and cell numbers decreased over a period of 5 days. In HCl at pH 4.5, cells grew slowly and increased by 2 logs over a 5-day period. Sublethal acid stress impacts virulence factor expression of E. coli O157:H7 and these effects are impacted by pH and acid type. en_US
dc.rights I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. en_US
dc.subject Miller assay en_US
dc.subject organic acids en_US
dc.subject sublethal acid stress en_US
dc.subject E. coli O157:H7 en_US
dc.title The Impact of Organic Acids and pH on the Virulence Factor Expression of E. coli O157:H7. en_US
dc.degree.name MS en_US
dc.degree.level thesis en_US
dc.degree.discipline Food Science en_US


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