Comparison of acids on the induction of an Acid Tolerance Response in Salmonellatyphimurium, consequences for food safety |
| |
| Authors: | Alvarez-Ordóñez Avelino Fernández Ana Bernardo Ana López Mercedes |
| |
| Affiliation: | Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, 24071 León, Spain. |
| |
| Abstract: | Salmonellatyphimurium inactivation at pH 3.0 in Brain Heart Infusion (BHI) and Meat Extract (ME) was studied using stationary-phase cells grown in non-acidified BHI (pH 7.4) and ME (pH 6.6) and acidified BHI and ME at pH values of 6.4, 5.4 and 4.5 with acetic, ascorbic, citric, lactic, malic and hydrochloric acids. Cells grown in buffered BHI (pH 7.0) were used as non-acid adapted control cells. |
| |
| Keywords: | Salmonella typhimurium Acid Tolerance Response Acid adaptation Food safety |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ |
|
