کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9441730 | 1301567 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Prevalence and characterization of Listeria monocytogenes isolated from soft cheese
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A survey was made in 1995-1996 for Listeria spp. in 63 soft cheeses, made from raw ewe's milk using traditional methods, in the Province of Beira Baixa (Portugal). Listeria spp. were isolated from 47 (75%) of the cheeses, L.monocytogenes was isolated from 29 (46%), and L.innocua but not L.monocytogenes from 18 (29%). Of 24 isolates of L.monocytogenes that were serotyped, 20 were serotype 4b, three were serotype 1/2b and one was serotype 1/2a. Phage typing of isolates of L.monocytogenes and L.innocua showed that in some cases a particular phage type was associated with cheese from a particular source. Twenty four strains of L.monocytogenes tested were able to grow at 30°C in culture medium adjusted with HCl to a pH in the range from 4.4 to 6.0 within 3 days; in the pH range 4.4-6.8 a representative strain grew most rapidly at pH 6.8. The pH range in the cheeses during maturation was between about 5.2-6.4. Whether L.monocytogenes could multiply in the cheeses would depend on factors such as concentration of organic acids and of salt, and storage temperature.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 22, Issue 1, January 2005, Pages 79-85
Journal: Food Microbiology - Volume 22, Issue 1, January 2005, Pages 79-85
نویسندگان
C.M.B.S. Pintado, A. Oliveira, M.E. Pampulha, M.A.S.S. Ferreira,