Sensitivity of acid-adapted and acid-shocked Shigella flexneri to reduced pH achieved with acetic, lactic, and propionic acids

Journal of Food Protection

Volumn 64, Issue 7, 2001, Pages 975-981

  Tetteh, G L ^a   Beuchat, L R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; ADAPTATION; BACTERIAL CELL; CELL GROWTH; CELL SURVIVAL; CONCENTRATION (PARAMETERS); CULTURE MEDIUM; FOOD SAFETY; GLUCOSE; INCUBATION; PHYSICAL RESISTANCE; PROPIONIC ACID; TEMPERATURE;

SHIGELLA FLEXNERI;

EID: 0034945929     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.7.975     Document Type: Article

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