The effects of salt and pH stress on the growth rates of persistent strains of Listeria monocytogenes collected from specific ecological niches

Food Research International

Volumn 39, Issue 7, 2006, Pages 816-822

  Ribeiro, Maria H ^a   Manha, Sandra ^a   Brito, Luisa ^b  

^a RESEARCH INSTITUTE FOR MEDICINES IMED ULISBOA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Adapted strains; Listeria monocytogenes; Persistent strains; RSM; Salt and pH stress; Soft cheese

Indexed keywords

DAIRY PRODUCTS; PH; SODIUM CHLORIDE;

ADAPTED STRAINS; LISTERIA MONOCYTOGENES; PERSISTENT STRAINS; RSM; SALT AND PH STRESS; SOFT CHEESE;

FOOD PRODUCTS;

LISTERIA MONOCYTOGENES;

EID: 33646769288     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.03.005     Document Type: Article

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