Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments.
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Natural occurrence of enantiomers of organic compounds versus phytoremediations: should research on phytoremediations be revisited? A mini-review.Functional properties of vinegar.Formic acid and acetic acid induce a programmed cell death in pathogenic Candida species.Evaluation of toxic effects of several carboxylic acids on bacterial growth by toxicodynamic modelling.Modeling the effects of sodium chloride, acetic acid, and intracellular pH on survival of Escherichia coli O157:H7.Growth inhibition mode of action of selected benzoic acid derivatives against the yeast Pichia anomala.Effect of organic acids on Escherichia coli O157:H7 and Staphylococcus aureus contaminated meat.Mitigating the antimicrobial activities of selected organic acids and commercial sanitizers with various neutralizing agents.Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step.Antimicrobial effects of weak acids on the survival of Escherichia coli O157:H7 under anaerobic conditions.Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions.Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium with compounds available in households.UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit.Antimicrobial effect of water-soluble muscadine seed extracts on Escherichia coli O157:H7.Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.Antifungal Activity of Apple Cider Vinegar on Candida Species Involved in Denture Stomatitis.Growth of strains of the major non-O157 Shiga toxin-producing Escherichia coli serogroups is not different from growth of Escherichia coli O157:H7 in neutral broth (pH 7.4) and acidified broth (pH 5.6) at 10°C.Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle.The production of succinic acid by yeast Yarrowia lipolytica through a two-step process.The ttgGHI solvent efflux pump operon of Pseudomonas putida DOT-T1E is located on a large self-transmissible plasmidUse of flow cytometry and total viable count to determine the effects of orange juice composition on the physiology of
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P2860
Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments.
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2006 nî lūn-bûn
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2006年の論文
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2006年学术文章
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name
Protective effects of organic ...... 157:H7 in acidic environments.
@en
Protective effects of organic ...... 157:H7 in acidic environments.
@nl
type
label
Protective effects of organic ...... 157:H7 in acidic environments.
@en
Protective effects of organic ...... 157:H7 in acidic environments.
@nl
prefLabel
Protective effects of organic ...... 157:H7 in acidic environments.
@en
Protective effects of organic ...... 157:H7 in acidic environments.
@nl
P2093
P2860
P1476
Protective effects of organic ...... 157:H7 in acidic environments.
@en
P2093
K Bjornsdottir
R F McFeeters
P2860
P304
P356
10.1128/AEM.72.1.660-664.2006
P407
P577
2006-01-01T00:00:00Z