The survival benefit of short-chain organic acids and the inducible arginine and lysine decarboxylase genes for Escherichia coli

Letters in Applied Microbiology

Volumn 22, Issue 6, 1996, Pages 393-396

  Guilfoyle, D E ^a,b   Hirshfield, I N ^a  

^a ST JOHN'S UNIVERSITY   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BUTYRIC ACID; CHAINS; ESCHERICHIA COLI; FOOD PRESERVATIVES; PROPIONIC ACID; SATURATED FATTY ACIDS;

ACID TOLERANCE; ACIDIC PH; DECARBOXYLASES; ENTEROBACTERIA; EXPOSED TO; FOOD-BORNE PATHOGENS; NEAR-NEUTRAL PH; SHORTER CHAINS;

ARGININE;

ACETIC ACID; ARGININE DECARBOXYLASE; LYSINE DECARBOXYLASE; PROPIONIC ACID; SHORT CHAIN FATTY ACID;

ANAEROBIC METABOLISM; ARTICLE; BACTERIAL GROWTH; ENTEROBACTERIACEAE; ENZYME INDUCTION; ESCHERICHIA COLI; FOOD PRESERVATION; GROWTH INHIBITION; PH; SURVIVAL;

EID: 0029886938     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1472-765X.1996.tb01187.x     Document Type: Article

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