Premium
Growth Temperature and Action of Lysozyme on Listeria monocytogenes
Author(s) -
SMITH J.L.,
McCOLGAN C.,
MARMER B.S.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14651.x
Subject(s) - lysozyme , listeria monocytogenes , lytic cycle , preservative , listeria , microbiology and biotechnology , chemistry , food science , biology , bacteria , biochemistry , virology , virus , genetics
Listeria monocytogenes Scott A grown at 37°C were 1.8–2.5 fold more resistant to lytic action of lysozyme than cells grown at 19, 12, or 5°C. Results suggest that lysozyme may be an effective preservative for controlling L. monocytogenes in refrigerated foods.