Persistent and non-persistent strains of Listeria monocytogenes: A focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers
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- 作者：R. Magalhã ; es ; V. Ferreira ; T.R.S. Brandã ; o ; R. Casquete Palencia ; G. Almeida ; P. Teixeira ; pcteixeira@porto.ucp.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Listeria monocytogenes ; Persistent ; Growth ; Microtiter plate assay ; Stress ; Temperature ; Sanitizers ; Hydrogen peroxide ; Quaternary ammonium compounds
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：103-108
- 全文大小：260 K
文摘
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Growth rate and lag phase of persistent and non-persistent strains was compared.
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Persistent strains seemed to be more adapted to stresses found in food premises.
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Faster growth rate for persistent cells grown in the presence of NaCl and at pH 5.
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Lower lag phase for persistent cells grown in the presence of NaCl and at pH 5.
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No relation between persistence and sanitizer resistance.