Inhibition of Salmonella typhimurium by medium-chain fatty acids in an in vitro simulation of the porcine cecum

Veterinary Microbiology

Volumn 141, Issue 1-2, 2010, Pages 73-80

  Messens, Winy ^a   Goris, Johan ^a   Dierick, Noël ^b   Herman, Lieve ^a   Heyndrickx, Marc ^a  

^a INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Cecum; Continuous culture; Feed additives; Gastrointestinal system; Medium chain fatty acids; Pig; Salmonella typhimurium DT104

Indexed keywords

FATTY ACID DERIVATIVE; FOOD ADDITIVE; MEDIUM CHAIN FATTY ACID; OCTANOIC ACID; OIL; SODIUM CAPRINATE; SODIUM CAPROATE; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; CECUM; CULTURE MEDIUM; CULTURE TECHNIQUE; FERMENTATION; IN VITRO STUDY; INTESTINE FLORA; MICROBIAL COMMUNITY; NONHUMAN; SALMONELLA TYPHIMURIUM; SIMULATION;

ANIMAL FEED; ANIMALS; CAPROATES; CAPRYLATES; CECUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FOOD ADDITIVES; POLYMERASE CHAIN REACTION; SALMONELLA TYPHIMURIUM; SWINE;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA TYPHIMURIUM; SUIDAE; SUS;

EID: 75149194714     PISSN: 03781135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.vetmic.2009.08.002     Document Type: Article

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