Research Note: Acid Adaptation of Listeria monocytogenes Strians Does Not offer Corss-Protection against an Activated Lactopeoxidase System

摘要

Listeria monocytogenes has been implicated in foodborne illness outbreaks involving several types of cheeses made from acidified milk. Acid shock response (ASR) and acid tolerance response (ATR) could be possible reasons for its survival. The ASR and ATR of three strains of L. Monocytogenes (V7, V37, and CA) in skin milk acidified to pH 4.0 and 3.5 with lactic Acid and held at 32 deg. C were studied. Studies were also done to determine if acid adaptation of the organism enhanced survival In the presence of an activated lactoperoxidase system.