{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T04:07:47Z","timestamp":1790914067109,"version":"4.1.0"},"reference-count":33,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2012,1,17]],"date-time":"2012-01-17T00:00:00Z","timestamp":1326758400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,2]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2003<\/jats:bold>\n                    The effects of secondary starter molds of common mold\u2010ripened cheeses on the Shiga toxin\u2010producing\n                    <jats:italic>Escherichia coli<\/jats:italic>\n                    (STEC) O157 were assessed in 3 model systems. In the 1st model, 8 STEC O157 strains were incubated in the spent culture of\n                    <jats:italic>Penicillium camemberti<\/jats:italic>\n                    or\n                    <jats:italic>Penicillium roqueforti<\/jats:italic>\n                    under mild acidic conditions at 25 \u00b0C. In the spent cultures of the mold at pH 4.8 to 5.0, the lag times of STEC O157 growth were significantly shorter than those observed in fresh medium. Analyses of the spent culture of\n                    <jats:italic>P. camemberti<\/jats:italic>\n                    showed that the causative agents of the growth enhancement were produced by the mold in response to an acidic environment and were not fully inactivated in heat treatment. In the 2nd model,\n                    <jats:italic>P. camemberti<\/jats:italic>\n                    and STEC O157 were cocultured in acidified milk at 25 \u00b0C. The population of STEC O157 reached 10\n                    <jats:sup>8<\/jats:sup>\n                    CFU\/mL in the presence of the mold, whereas the population steadily declined in the absence of the mold. Although this growth enhancement was partially attributable to alkalization by the mold, it was observed even when the pH of this model was stabilized. In the 3rd model, 2 STEC O157 strains were incubated in the spent cultures of molds at pH 4.5 at 10 \u00b0C. In the spent culture, proportions of injured cells were significantly lower and\n                    <jats:italic>D<\/jats:italic>\n                    values were significantly higher than those in control, except one STEC O157 strain in the spent culture of\n                    <jats:italic>P. camemberti<\/jats:italic>\n                    . These results showed that the molds could enhance the growth and survival of STEC O157 by changing the environment.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2003<\/jats:bold>\n                    This study demonstrated that molds in foods can improve the growth and survival of the Shiga toxin\u2010producing\n                    <jats:italic>Escherichia coli<\/jats:italic>\n                    O157. Because microbial interactions are ubiquitous in food, our results provide an important insight for understanding the behavior of microorganisms in food.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2011.02533.x","type":"journal-article","created":{"date-parts":[[2012,1,17]],"date-time":"2012-01-17T18:46:49Z","timestamp":1326826009000},"source":"Crossref","is-referenced-by-count":10,"title":["<i>Penicillium camemberti<\/i>\n                    and\n                    <i>Penicillium roqueforti<\/i>\n                    Enhance the Growth and Survival of Shiga Toxin\u2010Producing\n                    <i>Escherichia coli<\/i>\n                    O157 under Mild Acidic Conditions"],"prefix":"10.1111","volume":"77","author":[{"given":"Ken\u2010ichi","family":"Lee","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maiko","family":"Watanabe","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yoshiko","family":"Sugita\u2010Konishi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yukiko","family":"Hara\u2010Kudo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Susumu","family":"Kumagai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2012,1,17]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1656(01)00433-3"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1023\/A:1011002401014"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.enzmictec.2005.03.003"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-71.7.1366"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-71.10.2129"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0167-7012(00)00219-0"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1988.tb10190.x"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-40.12.835"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00414862"},{"key":"e_1_2_6_11_1","first-page":"111","volume-title":"Cheese: chemistry, physics and microbiology","author":"Gripon JC.","year":"2001"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(05)72706-5"},{"key":"e_1_2_6_13_1","first-page":"643","volume-title":"Microorganisms in foods 6: microbial ecology of food commodities","author":"Intl. 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