Assessing biofilm formation by Salmonella enterica serovar Typhimurium on abiotic substrata in the presence of quorum sensing signals produced by Hafnia alvei-Reference-Cited by-同舟云学术

Assessing biofilm formation by Salmonella enterica serovar Typhimurium on abiotic substrata in the presence of quorum sensing signals produced by Hafnia alvei

Published:2017-10 Issue: Volume:80 Page:83-91
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Blana Vasiliki,Georgomanou Aliki,Giaouris Efstathios

Funder

Biological Investigation Of the Forces that Influence the Life of pathogens having as Mission to Survive in various Lifestyles

European Social Fund

National Strategic Reference Framework NSRF

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

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3. gcpA (stm1987) is critical for cellulose production and biofilm formation on polystyrene surface by Salmonella enterica serovar Weltevreden in both high and low nutrient medium;Bhowmick;Microbial Pathogenesis,2011

4. Assessment of the effect of a Salmonella enterica ser. Typhimurium culture supernatant on the single-cell lag time of foodborne pathogens;Blana;International Journal of Food Microbiology,2015

5. Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions;Blana;International Journal of Food Microbiology,2014

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2. Role of Microbial Interactions across Food-Related Bacteria on Biofilm Population and Biofilm Decontamination by a TiO2-Nanoparticle-Based Surfactant;Pathogens;2023-04-07

3. Quorum Sensing (QS)-regulated target predictions of Hafnia alvei H4 based on the joint application of genome and STRING database;Food Research International;2022-07

4. Comparative Study of Polycaprolactone Electrospun Fibers and Casting Films Enriched with Carbon and Nitrogen Sources and Their Potential Use in Water Bioremediation;Membranes;2022-03-15

5. Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa;International Journal of Food Engineering;2021-11-19