Alteration of the phospho- or neutral lipid content and fatty acid composition in Listeria monocytogenes due to acid adaptation mechanisms for hydrochloric, acetic and lactic acids at pH 5.5 or benzoic acid at neutral pH.

单增李斯特菌在 pH 5.5 时对盐酸、乙酸和乳酸，或在中性 pH 值下对苯甲酸的酸适应机制，导致其磷脂或中性脂质含量和脂肪酸组成发生改变