International Journal of Microbiology / 2009 / Article / Tab 1

Research Article

Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Table 1

Virulence factors and acid resistance of the STEC strains used for the artificial contamination of milk.

STEC strains Virulence factors Acid-resistance Reference

Strains Serotypesa Origins eae 𝑔 𝑒 𝑛 𝑒 c 𝑠 𝑑 π‘₯ 1    𝑔 𝑒 𝑛 𝑒 c 𝑠 𝑑 π‘₯ 2    𝑔 𝑒 𝑛 𝑒 c Shiga-toxin producingb AR1 AR2 AR3 AR4
rate of survival (%) rate of survival (%) rate of survival (%) rate of survival (%)

AR STEC strainsANR O6:H10Raw milk NPPP960,500 Vernozy-Rozand et al. [34]
ANR OntH8Raw milk NPPP607600 Vernozy-Rozand et al. [34]
ANR O166:H28EnvironmentNNPP80100 Vernozy-Rozand et al. [54]
ANR O11:H43EnvironmentNPNP67000 Vernozy-Rozand et al. [54]

NAR STEC strainsANR O6:H1Raw milk NPPP0000 Vernozy-Rozand et al. [34]
ANR O6:H1Raw milk NPPP0,7000,2 Vernozy-Rozand et al. [34]
ANR O6:H10Raw milk NPNP0000 Vernozy-Rozand et al. [34]
ANR O174:H8Raw milk PPPP0000 Vernozy-Rozand et al. [34]

aOnt: O type not corresponding to any serogroup between O1 and O 174.bP production.cP, positive.N, negative.AR1: oxidative system (glucose-repressed system), AR2: system depending on the presence of glutamate, AR3: system depending on the presence of arginine, AR4: system depending on the presence of lysine.Rif: Rifampicin resistance, Spec: Spectinomicin resistance, Nal: Nalidixic acid resistance.

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