Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures.

@article{Francois2007EffectOP,
  title={Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures.},
  author={Kjell Francois and Antonio Valero and A. H. Geeraerd and J Van Impe and Johan Debevere and Rosa Mar{\'i}a Garc{\'i}a-G{\'i}meno and Gonzalo Zurera and Frank Devlieghere},
  journal={Food microbiology},
  year={2007},
  volume={24 1},
  pages={32-43}
}
The impact of precultural temperature and pH on the distribution of the lag phase of individual Listeria monocytogenes cells was assessed during preincubation at 7 degrees C, using a dilution protocol to obtain single cells, and optical density measurements to estimate the individual lag phase. Firstly, the pure temperature effect (37, 15, 10, 7, 4 and 2 degrees C) was investigated on a subsequent growth at 7 degrees C and pH 7.4. Secondly, low precultural temperatures (10, 7 and 4 degrees C… CONTINUE READING

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