Effects of some commonly used drinks on induction of Shiga toxin-converting prophage in Escherichia coli
Author:
Funder
University of Gdańsk
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Animals,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s00003-018-1155-z/fulltext.html
Reference13 articles.
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2. Fang Y, Mercer RG, McMullen LM, Gänzle MG (2017) Induction of Shiga toxin-encoding prophage by abiotic environmental stress in food. Appl Environ Microbiol 83:e01378-17
3. Hall G, Kurosawa S, Stearns-Kurosawa DJ (2017) Shiga toxin therapeutics: beyond neutralization. Toxins 9:291
4. Harris SM, Yue WF, Olsen SA, Hu J, Means WJ, McCormick RJ, Du M, Zhu MJ (2012) Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7. Int J Food Microbiol 15:186–192
5. Imamovic L, Muniesa M (2012) Characterizing RecA independent induction of Shiga toxin2-encoding phages by EDTA treatment. PLoS One 7:e32393
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