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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Koutsoumanis, Konstantinos P., Kendall, Patricia A., Sofos, John N.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2003
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC309912/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/14660405/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.12.7514-7516.2003
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