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- Wan, J.; Harmark, K.; Davidson, B.E.; Hillier, A.J.; Gordon, J.B.; Wilcock, A.; Hickey, M.W.; Coventry, M.J.
- Journal of applied microbiology 1997 v.82 no.3 pp. 273-280
- Camembert cheese; Listeria monocytogenes; bacteriocins; cheese starters; enzymes; growth retardation; lactic acid; milk; minimum inhibitory concentration; proteolysis; ripening
- ... The effect of bacteriocin, piscicolin 126, on the growth of Listeria monocytogenes and cheese starter bacteria was investigated in milk and in Camembert cheese manufactured from milk challenged with 10(2) cfu ml-1 L. monocytogenes. In milk incubated at 30 degrees C, piscicolin 126 added in the range of 512-2048 AU ml-1 effectively inhibited growth of L. monocytogenes for more than 20 d when challe ...
- Membre, J.M.; Thurette, J.; Catteau, M.
- Journal of applied microbiology 1997 v.82 no.3 pp. 345-350
- Listeria monocytogenes; biomass; death; equations; food microbiology; foodborne illness; models; phenol; prediction; predictive microbiology; sodium chloride; storage time; temperature
- ... In this paper, the predictive microbiology approach has been generalized to the study of growth, survival and death of Listeria monocytogenes. As this microorganism is involved in food poisoning, its growth, survival and death were studied as functions of low temperatures, NaCl and phenol compounds, in a synthetic medium, by a factorially designed experiment. A significant inactivation of L. monoc ...