Effects of divercin V41 combined to NaCl content, phenol (liquid smoke) concentration and pH on Listeria monocytogenes ScottA growth in BHI broth by an experimental design approach

Response of Listeria monocytogenes to liquid smoke.

AIMS To investigate the effect of liquid smoke on growth, survival, proteomic pattern and haemolytic potential of Listeria monocytogenes. METHODS AND RESULTS Growth and survival curves were recorded in brain-heart infusion broth supplemented with three concentrations of liquid smoke. L. monocytogenes growth was inhibited in the presence of 15 microg ml(-1) phenol while a rapid decrease in cel...

In vivo activity of recombinant Divercin V41 and its structural variants against Listeria monocytogenes

In vivo activities of recombinant divercin V41 and its structural variants against Listeria monocytogenes.

Recombinant divercin RV41 (DvnRV41) and its structural variants were used in this study to assess their antilisterial activities in vivo in mice challenged intravenously with Listeria monocytogenes EGDe. Treatment with DvnRV41 before and after infection permitted a conclusion as to the capacities of this peptide to retain activity and reduce growth of L. monocytogenes EGDe. Moreover, the use of...

Comparing the effect of NaCl and KCl on the growth of Listeria monocytogenes with a view to NaCl replacement

In this study, the effects of various concentrations of NaCl and KCl and partial replacement of NaCl withKCl on the growth characteristics of L. monocytogenes were evaluated. It was found that L. monocytogenescan grow in the presence of 1-9% NaCl and 1-11% KCl. The higher the concentration of salt used, the longerthe lag phase induced. In addition, it was observed that L. monocytogenes tolerate...

Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

OBJECTIVE The objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. METHODS Emulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at...