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Article

Effect of salt addition on acid resistance response of Escherichia coli O157:H7 against acetic acid.

Food microbiology - 1 Aug 2017

Bae Young-Min, Lee Sun-Young

Abstract excerpt

A combination of salt and acid is commonly used in the production of many foods, such as pickles and fermented foods. However, in our previous studies, addition of salt significantly reduced the inhibitory effect of acetic acid against E. coli O157:H7 in laboratory media and pickled cucumbers. Therefore, this study was conducted to determine the effect of salt addition on the acid resistance (AR) response of...

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Source

Identifiers

PMID: 28400023
DOI: 10.1016/j.fm.2016.12.021

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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