Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses

dc.contributor.author	Skandamis, P	en
dc.contributor.author	Yoon, Y	en
dc.contributor.author	Stopforth, J	en
dc.contributor.author	Kendall, P	en
dc.contributor.author	Sofos, J	en
dc.date.accessioned	2014-06-06T06:48:17Z
dc.date.available	2014-06-06T06:48:17Z
dc.date.issued	2008	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2007.10.008	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4062
dc.subject	Adaptive Response	en
dc.subject	Heat Tolerance	en
dc.subject	listeria monocytogenes	en
dc.subject	Stationary Phase	en
dc.subject	Acid Tolerance Response	en
dc.subject	Heat Shock	en
dc.subject	Lactic Acid	en
dc.subject	Tryptic Soy Broth	en
dc.subject	Yeast Extract	en
dc.title	Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2007.10.008	en
heal.publicationDate	2008	en
heal.abstract	The majority of published studies on the adaptive heat or acid tolerance response of Listeria monocytogenes have been performed with a single strain exposed to a single adaptation treatment; however, in food ecosystems, microorganisms commonly exist as multi-species communities and encounter multiple stresses, which may result in “stress hardening”. Therefore, the present study evaluated the adaptive responses to heat (52,	en
heal.journalName	Food Microbiology	en
dc.identifier.doi	10.1016/j.fm.2007.10.008	en