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Survival of Listeria monocytogenes in fermented milk and yogurt: effect of pH, lysozyme content and storage at 4 deg C.

Author(s) : RIBEIRO S. H. S., CARMINATI D.

Type of article: Article

Summary

After storage at 4 deg C, the most sensitive strain, i.e. California, was not found in 25 grams of product containing 0 and 100 milligram/l lysozyme after 14 and 9 days, respectively. The two most resistant strains, i.e. Scott A and V7 that survived more than 25 days in the absence of lysozyme, were then used to contaminate commercial yogurt at pH 4.05 and 3.76. Results obtained during storage at 4 deg C showed that the low pH of these products had a strong microbicidal activity, resulting in a minor inhibiting effect of lysozyme.

Details

  • Original title: Survival of Listeria monocytogenes in fermented milk and yogurt: effect of pH, lysozyme content and storage at 4 deg C.
  • Record ID : 1996-3579
  • Languages: English
  • Source: Sci. Aliments - vol. 16 - n. 2
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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