Cold Shock Induction of Thermal Sensitivity in Listeria monocytogenes

Cold shock at 0 to 15°C for 1 to 3 h increased the thermal sensitivity of Listeria monocytogenes. In a model broth system, thermal death time at 60°C was reduced by up to 45% after L. monocytogenes Scott A was cold shocked for 3 h. The duration of the cold shock affected thermal tolerance more than...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Main Authors: Miller, Arthur J., Bayles, Darrell O., Eblen, B. Shawn
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2000
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC92306/
https://ncbi.nlm.nih.gov/pubmed/11010880
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker