Effect of curli expression and hydrophobicity of Escherichia coli O157:H7 on attachment to fresh produce surfaces

Journal of Applied Microbiology

Volumn 110, Issue 3, 2011, Pages 737-745

  Patel, J ^a   Sharma, M ^a   Ravishakar, S ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF ARIZONA   (United States)

Author keywords

Attachment; Cabbage; Curli; E. coli O157:H7; Fresh produce; Hydrophobicity; Lettuce

Indexed keywords

BIOFILMS; ESCHERICHIA COLI; HYDROPHOBICITY; SEA ICE;

ATTACHMENT; BIOFILM FORMATION; CABBAGE; CELL HYDROPHOBICITY; CURLI; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FRESH PRODUCE; ICEBERG LETTUCE; TRYPTIC SOY BROTHS;

LETTUCE;

BACTERIAL PROTEIN; POLYSTYRENE; PROTEIN CURLI; UNCLASSIFIED DRUG;

BIOFILM; COLIFORM BACTERIUM; DICOTYLEDON; EXPERIMENTAL STUDY; GENE EXPRESSION; HYDROPHOBICITY;

ANIMAL CELL; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ADHERENCE; BIOFILM; CABBAGE; ESCHERICHIA COLI O157; HYDROPHOBICITY; LETTUCE; NONHUMAN; PLANT LEAF; PROTEIN EXPRESSION;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; ESCHERICHIA COLI; LACTUCA;

EID: 79551666079     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2010.04933.x     Document Type: Article

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