The effect of culture conditions on hydrophobicity of strains of Listeria monocytogenes isolated from food

• Autorzy: Dabrowski W. , Iwanski R. , Bednarska M. , Medrala D.
• Języki publikacji: EN

Abstrakty

EN

The effect of incubation temperature on hydrophobic properties of Listeria spp. using ammonium sulphate aggregation test was analyzed. 29 strains of Listeria spp. isolated from beef, pork and smoked fish were tested. Results show that reducing the incubation temperature causes transformation of hydrophilic Listeria spp. into hydrophobic.

Słowa kluczowe

EN

hydrophobicity; Listeria monocytogenes; pork; incubation temperature; culture condition; smoked fish; food; hydrophobic property; beef

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Dabrowski W.

• Agricultural University of Szczecin, Papieza Pawla VI 3, 71-459 Szczecin, Poland

autor

Iwanski R.

autor

Bednarska M.

autor

Medrala D.

Bibliografia

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