Effect of tagatose on growth dynamics of Salmonella Typhimurium and Listeria monocytogenes in media with different levels of structural complexity and in UHT skimmed milk
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- 作者：Marí ; a M. Lobetea ; b ; Estefaní ; a Noriegaa ; b ; 1 ; Maria Ana Batalhab ; Sam de Beurmeb ; Ilse Van de Voordec ; Jan F. Van Impea ; b ; jan.vanimpe@cit.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
- 关键词：Novel sweeteners ; Tagatose ; Colony growth ; Minimal media ; Planktonic growth
- 刊名：Food Control
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：73
- 期：part_PA
- 页码：31-42
- 全文大小：1661 K
文摘
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The growth of Salmonella Typhimurium is limited by tagatose, low temperatures and solid structures.
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Tagatose facilitates the growth of planktonic cells of Listeria monocytogenes at very low temperatures.
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Increasing structural complexity of the media enriched with tagatose, has a mild effect on the growth of L. monocytogenes.