Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle-Reference-Cited by-同舟云学术

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Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle

Published:2015-06-16 Issue:2 Volume:119 Page:455-464
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Bae Y.-M.¹,Lee S.-Y.¹

Affiliation:

1. Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do South Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12845/fullpdf

Reference41 articles.

1. Arginine and lysine decarboxylases and the acid tolerance response of Salmonella Typhimurium;Álvarez-Ordóñez;Int J Food Microbiol,2010

2. Pathogenic microorganisms associated with fresh produce;Beuchat;J Food Prot,1996

3. Comparing nonsynergistic gamma models with interaction models to predict growth of emetic Bacillus cereus when using combinations of pH and individual undissociated acids as growth-limiting factors;Biesta-Peters;Appl Environ Microbiol,2010

4. Protective effects of organic acids on survival of Escherichia coli O157:H7 in acidic environments;Bjornsdottir;Appl Environ Microbiol,2006

5. Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance;Brown;Int J Food Microbiol,1997

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