The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat

This study examined the relationship between NaCl sensitivity and stress response of Listeria monocytogenes. Nine strains of L. monocytogenes (NCCP10805, NCCP10806, NCCP10807, NCCP10808, NCCP10809, NCCP10810, NCCP10811, NCCP10920 and NCCP 10943) were exposed to 0%, 1%, 2% and 4% NaCl, and then incub...

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Bibliografski detalji
Izdano u:Korean J Food Sci Anim Resour
Glavni autori: Lee, Jeeyeon, Ha, Jimyeong, Kim, Sejeong, Lee, Soomin, Lee, Heeyoung, Yoon, Yohan, Choi, Kyoung-Hee
Format: Artigo
Jezik:Inglês
Izdano: Korean Society for Food Science of Animal Resources 2016
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Article
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5018506/
https://ncbi.nlm.nih.gov/pubmed/27621687
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.4.469
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