• Microbiology and Biotechnology Letters
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• v.21 no.2
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• pp.176-180
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• 1993

Survival and heat resistance of Listeria monocytogenes Scott A in various nutritional environments and cell type on stainless steel were determined. Viable cell of L. monocytogenes Scott A was most rapidly decreased in phosphate buffer among various media such as NSM (30 g TSB/1 l D.W.), LNM (2 g TSB/1 l D.W.) and phosphate buffer (pH=7) during incubation at 21 and 35C but survived for 15 days at 21C. Vegetative and starved L. monocytogenes Scott A were survived after heat treatment for 5 min at 65C while not detected at 72C.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.293-297
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• 1994

The effect of organic acids on growth and heat resistance of Listeria monocytogenes Scott A were investigated. The growth of L. monocytogenes was inhibited in Tryptic Soy Broth(TSB) with 0.1 or 0.2% of acetic , tartic , propionic , citric and lactic acid at 35$^{\circ}C$, respectively. The growth of l. Monocytogenes did not occur in TSB with 0.2% of acetic acid or propionic acid during 48h of incubation. The heat resistance of L.monocytogenes was affected by kind of organic acid, ph and heating substrate. L.monocytogenes showed more heat resistant in TSB with various organic acids than in 0.1M sodium phosphate with the same organic acids. Heat resistance decreased as pH of heating substrate decreased . Surface-adherent microcolony was more heat resistant than planktonic cell of L. monocytogenes. Propionic and lactic acids more affected on heat resistance of L.monocytogenes than acetic , tartaric and citric acids.