Stress response of Listeria monocytogenes isolated from cheese and other foods
The responses to pH and sodium chloride of four strains of Listeria monocytogenes isolated from Portuguese cheese, with a sodium chloride concentration of about 2% (w/v) and a pH value from 5.1 to 6.2, were studied. Two isolates from meat and two clinical isolates related to food-borne listeriosis,...
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2014
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.1/5501 |
| Country: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/5501 |