Growth of acid-adapted Listeria monocytogenes

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• 作者：Cinzia Caggia ; Giovanna Ombretta Scifò ; Cristina Restuccia ; Cinzia Lucia R ; azzo
• 关键词：Listeria monocytogenes ; Acid tolerance response ; Orange juice ; Minimally processed orange slices
• 刊名：Food Control
• 出版年：2009
• 出版时间：January 2009
• 年：2009
• 卷：20
• 期：1
• 页码：59-66
• 全文大小：233 K

文摘

The aim of this work was to study the growth/survival of acid-adapted cells of Listeria monocytogenes, in orange juice and in minimally processed orange slices. The L. monocytogenes OML 45 behaviour into TSB (Tryptic Soy Broth) medium was evaluated at different pH values (between 3.7 and 6.7). The acid-adapted cells were obtained maintaining L. monocytogenes in TSB at pH 5.7 for 3 h. The obtained cells were then inoculated into a diluted orange juice with a pH of 2.6. Moreover, the acid-adapted cells were inoculated into minimally processed orange slices. The growth was evaluated during storage at different temperatures. The study confirms that orange juice and minimally processed orange slices can support the acid-adapted pathogen growth.