Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells
about
Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar TyphimuriumFates of acid-resistant and non-acid-resistant Shiga toxin-producing Escherichia coli strains in ruminant digestive contents in the absence and presence of probiotics.Inactivation of Escherichia coli O157:H7 in apple juice by irradiationSpecific growth rate determines the sensitivity of Escherichia coli to lactic acid stress: implications for predictive microbiologyEffects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue.Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.Role of glucose in enhancing the temperature-dependent growth inhibition of Escherichia coli O157:H7 ATCC 43895 by a Pseudomonas sp.Thermal inactivation of susceptible and multiantimicrobial-resistant salmonella strains grown in the absence or presence of glucose.Phytic Acid and Sodium Chloride Show Marked Synergistic Bactericidal Effects against Nonadapted and Acid-Adapted Escherichia coli O157:H7 StrainsGrowth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese.Baicalin Protects Mice from Lethal Infection by Enterohemorrhagic Escherichia coli.Escherichia coli O157:H7 Acid Sensitivity Correlates with Flocculation Phenotype during Nutrient LimitationVariation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses.Survival and filamentation of Salmonella enterica serovar enteritidis PT4 and Salmonella enterica serovar typhimurium DT104 at low water activity.Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations.Effect of food processing-related stresses on acid tolerance of Listeria monocytogenes.Transcriptomic analysis of Escherichia coli O157:H7 and K-12 cultures exposed to inorganic and organic acids in stationary phase reveals acidulant- and strain-specific acid tolerance responsesSurvival or growth of Escherichia coli O157:H7 in a model system of fresh meat decontamination runoff waste fluids and its resistance to subsequent lactic acid stress.Characterization of Shiga toxin-producing Escherichia coli isolates associated with two multistate food-borne outbreaks that occurred in 2006.Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments.
P2860
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P2860
Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells
description
1996 nî lūn-bûn
@nan
1996年の論文
@ja
1996年学术文章
@wuu
1996年学术文章
@zh-cn
1996年学术文章
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1996年学术文章
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1996年学术文章
@zh-sg
1996年學術文章
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1996年學術文章
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1996年學術文章
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name
Culturing enterohemorrhagic Es ...... ance of stationary-phase cells
@en
Culturing enterohemorrhagic Es ...... nce of stationary-phase cells.
@nl
type
label
Culturing enterohemorrhagic Es ...... ance of stationary-phase cells
@en
Culturing enterohemorrhagic Es ...... nce of stationary-phase cells.
@nl
prefLabel
Culturing enterohemorrhagic Es ...... ance of stationary-phase cells
@en
Culturing enterohemorrhagic Es ...... nce of stationary-phase cells.
@nl
P2860
P921
P1476
Culturing enterohemorrhagic Es ...... ance of stationary-phase cells
@en
P2093
Buchanan RL
Edelson SG
P2860
P304
P407
P577
1996-11-01T00:00:00Z