Influence of food system conditions on N-acyl-l-homoserine lactones production by Aeromonas spp.

International Journal of Food Microbiology

Volumn 112, Issue 3, 2006, Pages 244-252

  Medina Martinez M S ^a,b   Uyttendaele, M ^a   Demolder, V ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Aeromonas; Food systems; Induction assay; N acyl l homoserine lactone; Quorum sensing

Indexed keywords

HOMOSERINE; LACTONE DERIVATIVE;

AEROMONAS HYDROPHILA; ANAEROBIC BACTERIUM; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; FOOD PROCESSING; NONHUMAN; PH; VEGETABLE;

4-BUTYROLACTONE; AEROMONAS; CARBOHYDRATES; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; PHYLOGENY; TEMPERATURE; TIME FACTORS;

AEROMONAS; AEROMONAS HYDROPHILA; DECAPODA (CRUSTACEA);

EID: 33750703235     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.025     Document Type: Article

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