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Stress response of Listeria monocytogenes isolated from cheese and other foods

2003-07-25Journal article Restricted access
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dc.contributor.authorFaleiro, Maria Leonor
dc.contributor.authorAndrew, Peter
dc.contributor.authorPower, Deborah
dc.date.accessioned2014-10-24T14:20:22Z
dc.date.available2014-10-24T14:20:22Z
dc.date.issued2003-07-25
dc.description.abstractThe responses to pH and sodium chloride of four strains of Listeria monocytogenes isolated from Portuguese cheese, with a sodium chloride concentration of about 2% (w/v) and a pH value from 5.1 to 6.2, were studied. Two isolates from meat and two clinical isolates related to food-borne listeriosis, in which the implicated food product had about 2–3.5% (w/v) sodium chloride, also were studied. The effect of temperature on pH and sodium chloride sensitivity was also determined. The results show that natural isolates vary in response to these stresses and the data were often at variance with previously published data. Strains varied in sensitivity to low pH and to high sodium chloride concentration but the cheese isolates tended to be more resistant. A lower temperature was associated with a decrease in resistance to low pH and to sodium chloride. All strains showed an acid tolerance response induction when grown at pH 5.5 and although the time required for maximum induction of the response varied between strains, 2 h of acid adaptation, at least, was necessary which is longer than previously reported. Some strains showed an osmotolerance response after incubation in 3.5% (w/v) sodium chloride. Osmoadaptation, in addition to inducing an osmotolerance response, also induced cross-protection against acid shock conditions (pH 3.5). The acid tolerance response also induced a cross-protection against osmotic shock conditions (20% (w/v) sodium chloride). In some cases there was a relationship between the degree of resistance and adaptation, but usually the behaviour of a particular strain was independent of the conditions from which it was isolated.por
dc.identifier.citationM.L. Faleiro, P.W. Andrew, D. Power, "Stress response of Listeria monocytogenes isolated from cheese and other foods" in International Journal of Food Microbiology 84 (2003) 207– 216.por
dc.identifier.doihttp://dx.doi.org/10.1016/S0168-1605(02)00422-1
dc.identifier.issn0168-1605
dc.identifier.otherAUT: DPO00386; MFA00238
dc.identifier.urihttp://hdl.handle.net/10400.1/5501
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0168160502004221por
dc.subjectListeria monocytogenespor
dc.subjectStress responsepor
dc.subjectAcid adaptationpor
dc.subjectOsmoadaptationpor
dc.subjectCheesepor
dc.titleStress response of Listeria monocytogenes isolated from cheese and other foodspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage216por
oaire.citation.issue2por
oaire.citation.startPage207por
oaire.citation.titleInternational Journal of Food Microbiologypor
oaire.citation.volume84por
person.familyNameFaleiro
person.familyNamePower
person.givenNameMaria Leonor
person.givenNameDeborah Mary
person.identifier252666
person.identifier.ciencia-id281D-5E01-F09A
person.identifier.ciencia-id891A-8A44-3CAE
person.identifier.orcid0000-0002-3878-6948
person.identifier.orcid0000-0003-1366-0246
person.identifier.scopus-author-id6507927018
person.identifier.scopus-author-id7101806760
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication5361e29a-3b79-4ce8-9f87-0c667d60588d
relation.isAuthorOfPublicationc68f5ffb-63f6-4c70-8957-29e464fb59c0
relation.isAuthorOfPublication.latestForDiscoveryc68f5ffb-63f6-4c70-8957-29e464fb59c0

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