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Food Microbiology

Differential Listeria monocytogenes Strain Survival and Growth in Katiki, a Traditional Greek Soft Cheese, at Different Storage Temperatures

Dafni-Maria Kagkli, Vassilios Iliopoulos, Virginia Stergiou, Anna Lazaridou, George-John Nychas
Dafni-Maria Kagkli
Agricultural University of Athens, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece
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  • For correspondence: dkagli@yahoo.com
Vassilios Iliopoulos
Agricultural University of Athens, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece
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Virginia Stergiou
Agricultural University of Athens, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece
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Anna Lazaridou
Agricultural University of Athens, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece
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George-John Nychas
Agricultural University of Athens, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece
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DOI: 10.1128/AEM.01571-08
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    FIG. 1.

    (a) Growth curves of L. monocytogenes individual strains on PALCAM agar at 5°C (i), 10°C (ii), 15°C (iii), and 20°C (iv). Growth curves of L. monocytogenes cocktail strains (b) and LAB (c) on MRS agar over time at the four different temperatures studied, (5, 10, 15, and 20°C). Arrows indicate the end of storage at each temperature.

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    FIG. 2.

    Dendrogram demonstrating cocktail strains of L. monocytogenes at four different temperatures. Fragments were generated using PFGE after digestion with ApaI. Initial, middle, and final stages of storage and appropriate temperatures are shown. Numbers in parentheses indicate the number of isolates.

  • FIG. 3.
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    FIG. 3.

    Distribution of isolates recovered from the cocktail in relation to temperature and to the PFGE profiles (PF).

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Differential Listeria monocytogenes Strain Survival and Growth in Katiki, a Traditional Greek Soft Cheese, at Different Storage Temperatures
Dafni-Maria Kagkli, Vassilios Iliopoulos, Virginia Stergiou, Anna Lazaridou, George-John Nychas
Applied and Environmental Microbiology May 2009, 75 (11) 3621-3626; DOI: 10.1128/AEM.01571-08

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Differential Listeria monocytogenes Strain Survival and Growth in Katiki, a Traditional Greek Soft Cheese, at Different Storage Temperatures
Dafni-Maria Kagkli, Vassilios Iliopoulos, Virginia Stergiou, Anna Lazaridou, George-John Nychas
Applied and Environmental Microbiology May 2009, 75 (11) 3621-3626; DOI: 10.1128/AEM.01571-08
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KEYWORDS

cheese
Listeria monocytogenes
Microbial Viability
temperature

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