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Effect of pH, temperature, and potassium sorbate on amino acid uptake in Salmonella typhimurium 7136.
The effect of sorbate on L-serine and L-histidine uptake in Salmonella typhimurium was studied at various pH levels, temperatures, and amino acid and sorbate concentrations. Low pH had an apparent synergistic effect on amino acid uptake inhibition caused by sorbate. The relationship between sorbate...
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| Publicado no: | Appl Environ Microbiol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1985
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC373539/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/3888108/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.49.3.505-508.1985 |
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