The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids

[Display omitted] •Biofilm and planktonic L. monocytogenes are sensitive to rhamnolipids.•pH and NaCl influence antimicrobial action of rhamnolipids.•Rhamnolipids are more effective at pH 5.0.•NaCl enhances rhamnolipid action mainly at pH above 6.0.•Rhamnolipid self-assembly is associated with antim...

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Veröffentlicht in:	Food research international 2024-09, Vol.192, p.114744, Article 114744
Hauptverfasser:	Ferroni Passos, Tathiane, Nitschke, Marcia
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-Bacterial Agents - pharmacology Antimicrobial antimicrobial properties Biofilm Biofilms - drug effects Biofilms - growth & development Biosurfactant biosurfactants food industry Food Microbiology Food pathogen food research Glycolipids - chemistry Glycolipids - pharmacology Hydrogen-Ion Concentration ionic strength Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Microbial Sensitivity Tests Microbial surfactant Microbial Viability - drug effects Osmolar Concentration plankton rhamnolipids Self-assembly Sodium Chloride - chemistry Sodium Chloride - pharmacology Surface-Active Agents - chemistry Surface-Active Agents - pharmacology viability
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