Acid Adaptation Affects the Viability ofListeria monocytogenesBCRC 14846 andSalmonellaTyphimurium BCRC 10747 Exposed to Disinfectants at 25°C and 40°C-Reference-Cited by-同舟云学术

Acid Adaptation Affects the Viability ofListeria monocytogenesBCRC 14846 andSalmonellaTyphimurium BCRC 10747 Exposed to Disinfectants at 25°C and 40°C

Published:2011-10 Issue:10 Volume:8 Page:1077-1081
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Lin Meng-Hsuan¹,Lee Shiow-Ling²,Chou Cheng-Chun¹

Affiliation:

1. Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.

2. Department of Bioengineering, Tatung University, Taipei, Taiwan.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

http://www.liebertpub.com/doi/pdf/10.1089/fpd.2011.0879

Reference21 articles.

1. Marked intra-strain variation in response of Listeria monocytogenes dairy isolates to acid or salt stress and the effect of acid or salt adaptation on adherence to abiotic surfaces

2. Ethanol and NaCl Susceptibility and Protein Expression of Acid-AdaptedB. cereus1-4-1 as Well as Its Growth Patterns in the Presence of Various Carbon and Nitrogen Sources

3. The Effect of Acid Adaptation on the Susceptibility ofBacillus cereusto the Stresses of Temperature and H2O2as Well as Enterotoxin Production

4. Effectiveness of Disinfectants in Killing Enterobacter sakazakii in Suspension, Dried on the Surface of Stainless Steel, and in a Biofilm

5. Acid Stress, Starvation, and Cold Stress Affect Poststress Behavior of Escherichia coli O157:H7 and Nonpathogenic Escherichia coli†

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3. Stability of sublethal acid stress adaptation and induced cross protection against lauric arginate in Listeria monocytogenes;International Journal of Food Microbiology;2015-06

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5. Effect of heat shock on the fatty acid and protein profiles of Cronobacter sakazakii BCRC 13988 as well as its growth and survival in the presence of various carbon, nitrogen sources and disinfectants;Food Microbiology;2013-12