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The effect of pH and temperature on haemolysin production by Listeria species
Author(s) -
Khan Shakeel A.,
Khalid S. M.,
Siddiqui Roquya
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb01424.x
Subject(s) - listeria monocytogenes , listeria , hemolysin , microbiology and biotechnology , bacteria , chemistry , biology , food science , biochemistry , virulence , genetics , gene
The ability of three strains of Listeria monocytogenes NCTC 7973, serovar 1 2a, NCTC 5124m serovar 4a, C‐274 serovar 4b and one strain of L. seeligeri (SLCC 3954) to grow in TPB (Tryptose phosphate agar) at pH values between 5–9 and produce haemolysin has been investigated at two incubation temperatures. The minimum and maximum pH values at which haemolysin was detected were 5 and 9 respectively, at 20° and 32°C.