Effect of salt and acidic pH on the stability of virulence plasmid (pYV) in Yersinia enterocolitica and expression of virulence-associated characteristics

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 171-173

  Bhaduri, Saumya ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Acidic pH; PYV stability; Salt; Y.enterocolitica

Indexed keywords

BACTERIAL PROTEIN; CONGO RED; CRYSTAL VIOLET; SODIUM CHLORIDE;

ANTIGEN ANTIBODY REACTION; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; CLASSIFICATION; FOOD POISONING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PATHOGENICITY; PH; PLASMID; POLYMERASE CHAIN REACTION; SEROTYPING; VIRULENCE; YERSINIA ENTEROCOLITICA;

AGGLUTINATION; BACTERIAL PROTEINS; CONGO RED; FOODBORNE DISEASES; GENTIAN VIOLET; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PLASMIDS; POLYMERASE CHAIN REACTION; SEROTYPING; SODIUM CHLORIDE; VIRULENCE; YERSINIA ENTEROCOLITICA;

YERSINIA ENTEROCOLITICA;

EID: 78149413846     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.10.001     Document Type: Article

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