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Table 3 Bacterial strains used in this work

From: Improved detection of Escherichia coli and coliform bacteria by multiplex PCR

Organism

Sourcea

Escherichia coli K12 (MG1655)

This Lab (Molina et al. [52])

Escherichia coli B (Luria)

CECT4201

Escherichia coli B/r

CECT105

Escherichia coli C (Sinsheimer)

CECT4622

Escherichia coli O157:H7

CECT4782

Escherichia coli O157:H7

CECT5947

Escherichia coli W (Waskman)

CECT99

Escherichia coli W (Stoke)

CECT727

Escherichia coli RT1

Torta del Casar cheese

Escherichia coli RT381

Torta del Casar cheese

Escherichia coli RT396

Torta del Casar cheese

Escherichia coli RT472

Torta del Casar cheese

Citrobacter freundii

CECT7464

Citrobacter youngae

CECT5335

Enterobacter aerogenes

CECT684

Enterobacter cloacae (RT102)

Ibores cheese

Enterobacter intermedious(RT38)

Ibores cheese

Hafnia alvei

CECT 158

Klebsiella oxytoca (RT30)

Ibores cheese

Klebsiella pneumoniae ssp. pneumoniae

CECT143

Salmonella typhimurium

CECT722

Serratia marcescens spp. marcescens

CECT846

Shigella boydii

CECT583

Shigella flexneri 2a

CECT585

Shigella flexneri 2b

CECT4804

Shigella sonnei

CECT4887

Yersinia enterocolitica ssp.enterocolitica

CECT4315

  1. aCECT = Colección Española de Cultivos Tipo, Burjasot, Valencia, Spain
  2. Torta del Casar is made from raw milk of sheep from the Merino and Entrefino breeds
  3. Ibores cheese is made from whole, raw milk from goats of the Serrana, Verata and Retinta breeds and their crossbreeds