Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus

Vibrio parahaemolyticus 690, a clinical strain, was subjected to heat shock at 42 °C for 45 min. The fatty acid profile and recovery of the heat-shocked cells of V. parahaemolyticus on TSA–3.0% NaCl, APS agar (Alkaline peptone salt broth supplemented with 1.5% agar) and TCBS (Thiosulfate-citrate-bil...

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Veröffentlicht in:	International journal of food microbiology 2005-10, Vol.104 (2), p.179-187
Hauptverfasser:	Chiang, Ming-Lun, Yu, Roch-Chui, Chou, Cheng-Chun
Format:	Artikel
Sprache:	eng
Schlagworte:	acetic acid acid tolerance acid treatment Acids - pharmacology alkali treatment bacterial contamination Biological and medical sciences citric acid Colony Count, Microbial culture media Dose-Response Relationship, Drug fatty acid composition Fatty acid profile Fatty Acids - analysis Fatty Acids, Unsaturated - analysis food contamination Food Contamination - analysis Food Contamination - prevention & control Food industries Food Microbiology food pathogens food preservation Fundamental and applied biological sciences. Psychology Heat shock heat stress heat tolerance Hot Temperature lactic acid Microscopy, Electron NaCl Organic acid organic acids and salts sodium chloride Sodium Chloride - pharmacology tartaric acid Vibrio parahaemolyticus Vibrio parahaemolyticus - drug effects Vibrio parahaemolyticus - growth & development Vibrio parahaemolyticus - metabolism Vibrio parahaemolyticus - ultrastructure
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