Effect of aw, controlled by the addition of solutes or by water content, on the growth of Listeria innocua in broth and in a gelatine model

International Journal of Food Microbiology

Volumn 94, Issue 1, 2004, Pages 67-78

  Lebert, I ^a   Dussap, C G ^b   Lebert, A ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

aw; Gelatine; Glycerol; Growth; Listeria innocua; Salts; Sugars; Water content

Indexed keywords

GELATIN; GLYCEROL; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SUCROSE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CONTROLLED STUDY; CURVE FITTING; FOOD ANALYSIS; GROWTH INHIBITION; LISTERIA INNOCUA; NONHUMAN; PH MEASUREMENT; SOLUTE; WATER CONTENT;

CULTURE MEDIA; GELS; GLUCOSE; GLYCEROL; LISTERIA; MODELS, BIOLOGICAL; OSMOLAR CONCENTRATION; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SOLUTIONS; SUCROSE; WATER;

LISTERIA; LISTERIA INNOCUA;

EID: 2542453623     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.01.002     Document Type: Article

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