The effects of butter characteristics on the growth of Listeria monocytogenes
作者： PHILIP A VOYSEY , PATRICIA A ANSLOW , KERRY J BRIDGWATER , BRIGITTE LAVENDER , LEONIE WATSON
DOI: 10.1111/J.1471-0307.2009.00505.X
关键词:
摘要: The behaviour of Listeria monocytogenes was assessed after inoculation into butters made so that they exhibited a range characteristics. Water droplet size and dispersion throughout the butter affected ability L. to grow, its rate growth maximum population level achieved. able grow better in ‘coarse’ compared ‘fine’ butter. Salt adversely monocytogenes. However, slow apparent at even higher levels (e.g. 2.1+%) total salt. Growth 8°C comparable 21°C.
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