Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses-Reference-Cited by-同舟云学术

Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses

Published:2023-04-26 Issue:4 Volume:89 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Falardeau Justin¹,Yildiz Erkan²,Yan Yifan¹,Castellarin Simone D.¹,Wang Siyun¹^ORCID

Affiliation:

1. Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada

2. Fontys University of Applied Sciences, Eindhoven, Netherlands

Abstract

Previous studies have identified differences in L. monocytogenes growth between SRCs, but no clear mechanism has yet been elucidated. To the best of our knowledge, this is the first study to collect a wide range of SRCs from retail sources and attempt to identify key factors associated with pathogen growth.

Funder

University of British Columbia

Gouvernement du Canada | Natural Sciences and Engineering Research Council of Canada

Canadian Dairy Commission

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.02004-22

Reference82 articles.

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