Nalaganje...
Effect of Food Processing-Related Stresses on Acid Tolerance of Listeria monocytogenes
Stationary-phase cells of Listeria monocytogenes grown in glucose-free or glucose-containing media were exposed for 90 min to various stresses, including acid stress (pH 4.0 to 7.0), osmotic stress (10.5 to 20.5% NaCl), and various temperatures (−5 to 50°C), and were further exposed to pH 3.5. Expos...
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| Main Authors: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
American Society for Microbiology
2003
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC309912/ https://ncbi.nlm.nih.gov/pubmed/14660405 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.69.12.7514-7516.2003 |
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