Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 359-365

  Chiang, Ming Lun ^a   Ho, Wei Li ^b   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b CHING KUO INSTITUTE OF MANAGEMENT AND HEALTH   (Taiwan)

Author keywords

Ethanol shock; Fatty acid profile; Organic acid; Recovery; Vibrio parahaemolyticus

Indexed keywords

ALCOHOL; CRYSTAL VIOLET; HYDROGEN PEROXIDE; SODIUM CHLORIDE; VOLATILE FATTY ACID;

ADAPTATION; ARTICLE; BACTERIAL COUNT; CHEMISTRY; CULTURE MEDIUM; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; PH; PHYSIOLOGY; SAFETY; TIME; VIBRIO PARAHAEMOLYTICUS;

ADAPTATION, PHYSIOLOGICAL; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; DOSE-RESPONSE RELATIONSHIP, DRUG; ETHANOL; FATTY ACIDS, VOLATILE; FOOD MICROBIOLOGY; GENTIAN VIOLET; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; SODIUM CHLORIDE; TIME FACTORS; VIBRIO PARAHAEMOLYTICUS;

VIBRIO PARAHAEMOLYTICUS;

EID: 38349018487     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.10.002     Document Type: Article

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