Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance
- 1 April 2008
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 123 (3), 212-219
- https://doi.org/10.1016/j.ijfoodmicro.2008.01.015
Abstract
No abstract availableKeywords
This publication has 54 references indexed in Scilit:
- Treatment ofSalmonella entericaSerovar Enteritidis with a Sublethal Concentration of Trisodium Phosphate or Alkaline pH Induces ThermotoleranceApplied and Environmental Microbiology, 2004
- Adaptive responses of Salmonella enterica serovar Typhimurium DT104 and other S. Typhimurium strains and Escherichia coli O157 to low pH environmentsJournal of Applied Microbiology, 2003
- Growth of Salmonella enterica Serovar Enteritidis PT4 in media containing glucose results in enhanced RpoS-independent heat and acid tolerance but does not affect the ability to survive air-drying on surfacesFood Microbiology, 2000
- Effect of pH-dependent, stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7Food Microbiology, 1999
- Changes in heat tolerance of Escherichia coli O157:H7 after exposure to acidic environmentsFood Microbiology, 1999
- The significance of bacteria in stationary phase to food microbiologyInternational Journal of Food Microbiology, 1995
- HOW SALMONELLA SURVIVE AGAINST THE ODDSAnnual Review of Microbiology, 1995
- Microbial heat resistance determinations by the multipoint system with the thermoresistometer TR-SC Improvement of this methodologyJournal of Microbiological Methods, 1993
- The effect of acid shock on the heat resistance of Listeria monocytogenesLetters in Applied Microbiology, 1992
- The role of cyclopropane moieties in the lipid properties of biological membranes: a deuterium NMR structural and dynamical approachBiochemistry, 1984