Sugar and Polyol Permeability of Salmonella and Osmophilic Yeast Cell Membranes Measured by Turbidimetry, and its Relation to Heat Resistance
Open Access
- 1 June 1976
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 40 (3), 277-284
- https://doi.org/10.1111/j.1365-2672.1976.tb04175.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- The Effect of Sugars and Polyols on the Heat Resistance and Morphology of Osmophilic YeastsJournal of Applied Bacteriology, 1976
- Physical Responses of Yeast Cells to Osmotic ShockJournal of Applied Bacteriology, 1975
- Osmotically Induced Volume and Turbidity Changes of Escherichia coli due to Salts, Sucrose and Glycerol, with Particular Reference to the Rapid Permeation of Glycerol into the CellJournal of General Microbiology, 1974
- The Effect of Sugars and Polyols on the Heat Resistance of SalmonellaeJournal of Applied Bacteriology, 1974
- The Effect of High Sugar Concentrations on the Heat Resistance of Vegetative Micro‐organismsJournal of Applied Bacteriology, 1973
- Water Relations of Sugar-tolerant Yeasts: the Role of Intracellular PolyolsJournal of General Microbiology, 1972
- Permeability Properties of Rickettsia mooseriJournal of Bacteriology, 1967
- Turbidity Changes in Bacterial Suspensions: Kinetics and Relation to Metabolic StateJournal of General Microbiology, 1956