Increase in heat resistance of <u>Listeria monocytogenes</u> Scott A by sublethal heat shock
<p>Log phase cells of Listeria monocytogenes Scott A were heat shocked in Trypticase Soy + 0.6% Yeast Extract broth at 40, 44, and 4Sâ C for 3, 10 and 20 min at each temperature, followed by heating at 55â C for 50 minutes in order to determine an optimum heat shock response. Most heat shock...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en |
| Published: |
Virginia Tech
2014
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10919/45234 http://scholar.lib.vt.edu/theses/available/etd-10222009-124928/ |