rpoS regulation of acid, heat, and salt tolerance in Escherichia coli O157:H7

被引：193

作者：

Cheville, AM ^{[1
]}

Arnold, KW ^{[1
]}

Buchrieser, C ^{[1
]}

Cheng, CM ^{[1
]}

Kaspar, CW ^{[1
]}

机构：

[1] UNIV WISCONSIN,FOOD RES INST,DEPT FOOD MICROBIOL & TOXICOL,MADISON,WI 53706

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1996年 / 62卷 / 05期

关键词：

D O I：

10.1128/AEM.62.5.1822-1824.1996

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

An rpoS mutant (rpoS::pRR10) of Escherichia coli O157:H7 ATCC 43895 was generated. Stationary-phase acid, heat, and salt tolerance was significantly reduced, and starvation-induced acid tolerance did not develop in the mutant. RpoS was also important for survival of E. coli O157:H7 in dry, fermented sausage.

引用

页码：1822 / 1824

页数：3

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