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...
保存先:
| 出版年: | Appl Environ Microbiol |
|---|---|
| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
2003
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|