Comparison of long-chain alcohols and other volatile compounds emitted from food-borne and related Gram positive and Gram negative bacteria

Journal of Basic Microbiology

Volumn 42, Issue 6, 2002, Pages 373-380

  Elgaali, Hesham ^a   Hamilton Kemp, T R ^a   Newman, M C ^a   Collins, R W ^a   Yu, Keshun ^a   Archbold, D D ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; ESCHERICHIA COLI; FATTY ALCOHOLS; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; INDOLES; KETONES; VOLATILIZATION;

ACINETOBACTER; BACTERIA (MICROORGANISMS); CITROBACTER; ENTEROBACTER; ENTEROCOCCUS; FUNGI; KLEBSIELLA; LACTOCOCCUS; LEUCONOSTOC; LISTERIA; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS; SALMONELLA; SHEWANELLA; SHIGELLA; STAPHYLOCOCCUS; STREPTOCOCCUS;

EID: 0036919814     PISSN: 0233111X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-4028(200212)42:6<373::AID-JOBM373>3.0.CO;2-4     Document Type: Article

References (13)

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