Role of osmolytes in adaptation of osmotically stressed and chill-stressed Listeria monocytogenes grown in liquid media and on processed meat surfaces

• Published in: Applied and Environmental Microbiology Vol. 62; no. 9; pp. 3088 - 3093
• Main Author: SMITH, L. T
• Format: Journal Article
• Language: English
• Published: Washington, DC American Society for Microbiology 01.09.1996
• Subjects: Action of physical and chemical agents on bacteria; adaptacion; adaptation; Adaptation, Physiological; Bacteria; Bacteriology; betaina; betaine; Betaine - pharmacology; biochemistry; biochimie; Biological and medical sciences; bioquimica; carne; carnitina; carnitine; Carnitine - pharmacology; cell culture; cold; Cold Temperature; cooling; cultivo de celulas; culture de cellule; Culture Media; enfriamiento; estres; Food industries; Food Microbiology; frio; froid; Fundamental and applied biological sciences. Psychology; hams; jambon; jamon; Listeria monocytogenes; Listeria monocytogenes - growth & development; Meat; Meat - microbiology; Meat and meat product industries; meat products; medio de cultivo; Microbiology; milieu de culture; Osmolar Concentration; osmoregulacion; osmoregulation; osmotic pressure; presion osmotica; pression osmotique; productos de la carne; produit carne; refroidissement; resistance a la temperature; resistencia a la temperatura; salchicha; saucisse; sausages; Sodium Chloride - pharmacology; stress; Temperature; temperature resistance; viande; Culture medium; Osmolarity; Listeria monocytogenes; Meat product; Environmental factor; Survival; Stress; Carnitine; Meat; Regulation(control); Pathogenic; Microorganism culture; Bacteria; Adaptation; Low temperature

Listeria monocytogenes is a food-borne pathogen that is widely distributed in nature and is found in many kinds of fresh and processed foods. The pervasiveness of this organism is due, in part, to its ability to tolerate environments with elevated osmolarity and reduced temperatures. Previously, we...