Relationships between heat resistance and phospholipid fatty acid composition of Vibrio parahaemolyticus.
Vibrio parahaemolyticus was grown in tryptic soy broth (TSB) containing NaCl levels of 0.5, 3.0, and 7.5% (wt/vol). Cultures incubated at 21, 29, and 37 C were harvested in late exponential phases and thermal death times at 47 C (D47 c; time at 47 C required to reduce the viable population by 90%) w...
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| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1976
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC169784/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/938034/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.31.3.389-394.1976 |
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