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Article

Ethanol-mediated variations in cellular fatty acid composition and protein profiles of two genotypically different strains of Escherichia coli O157:H7.

Applied and environmental microbiology - 1 Apr 2004

Chiou R Y-Y, Phillips R D, Zhao P, Doyle M P, Beuchat L R

Abstract excerpt

Two strains of Escherichia coli O157:H7 were grown in tryptic soy broth (TSB, pH 7.1) supplemented with 0, 2.5, 5.0, 7.5, and 10% ethanol at 30 degrees C for up to 54 h. Growth rates in TSB supplemented with 0, 2.5, and 5.0% ethanol decreased with an increase in ethanol concentration. Growth was not observed in TSB supplemented with 7.5 or 10% ethanol. The pH of TSB containing 5.0% ethanol decreased to 5.8 within...

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Identifiers

PMID: 15066814
DOI: 10.1128/AEM.70.4.2204-2210.2004
PMCID: PMC383136

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Source receipt: pubmed, retrieved 7 Sept 2026.

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