Linked Life Data

2501363

Source:http://linkedlifedata.com/resource/pubmed/id/2501363

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
1989-8-15
pubmed:abstractText
Brick cheese was made by the washed-curd procedure from pasteurized whole milk inoculated to contain ca. 1 x 10(2) to 1 x 10(3) Listeria monocytogenes [strain Scott A, Ohio, V7, or California]/ml. Cheeses were ripened (15 degrees C/95% relative humidity) with a surface smear for 2, 3, or 4 wk to simulate production of mild, aged, or "Limburger-like" brick cheese, respectively, and then stored an additional 20 to 22 wk at 10 degrees C. Populations of strains Scott A, Ohio, V7, and California increased 1.89, 1.72, .83, and .86 orders of magnitude, respectively, following completion of brining ca. 32 h after the start of cheese making. All four L. monocytogenes strains leached from cheese into brine during 24 h and survived in brine at 10 degrees C at least 5 d after removal of cheese. Strains Scott A and Ohio grew rapidly during the initial 2 wk of smear development and attained maximum populations of ca. 6.6 and 6.2, 7.0 and 6.9, and 5.6 and 5.1 log10/g in 4-wk-old slice (pH 6.0 to 6.5), surface (pH 6.5 to 6.9), and interior (pH 5.6 to 6.2) samples of cheese, respectively. Numbers of strains Scott A and Ohio generally decreased 1- to 7-fold during 20 to 22 wk at 10 degrees C. Strains V7 and California failed to grow appreciably in any cheese during or after smear development, despite pH of 6.8 to 7.4 in fully ripened cheese; the strains were never isolated from 2- and 3-wk-old cheese and with direct plating were detected sporadically at levels generally less than or equal to 4.0 log10/g in cheese aged greater than or equal to 4 wk. Cold enrichment of slice, surface, and interior samples of cheeses aged greater than or equal to 4 wk generally yielded positive results for L. monocytogenes; strains V7 and California were detected in all cheeses after 20 to 22 wk at 10 degrees C. At 10 ppm, methyl sulfide, dimethyl disulfide, or methyl trisulfide (compounds commonly produced during ripening of brick and Limburger cheese) failed to inhibit appreciably growth of L. monocytogenes.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0022-0302
pubmed:author
pubmed:issnType
Print
pubmed:volume
72
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
838-53
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1989
pubmed:articleTitle
Behavior of Listeria monocytogenes during manufacture and ripening of brick cheese.
pubmed:affiliation
Department of Food Science, University of Wisconsin-Madison 53706.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't