Hydrophobic and Electrostatic Cell Surface Properties of Thermophilic Dairy Streptococci

Microbial adhesion to hydrocarbons (MATH) and microelectrophoresis were done in 10 mM potassium phosphate solutions to characterize the surfaces of thermophilic dairy streptococci, isolated from pasteurizers. Regardless of whether they were grown (in M17 broth) with lactose, sucrose, or glucose adde...

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Bibliographische Detailangaben
Hauptverfasser: van der Mei, H. C., de Vries, J., Busscher, H. J.
Format: Artigo
Sprache:Inglês
Veröffentlicht: 1993
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC195901/
https://ncbi.nlm.nih.gov/pubmed/16349127
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