Effect of alternating current exposure on the resistivity of restingEscherichia coliB cells to crystal violet and other basic dyes-Reference-Cited by-同舟云学术

Effect of alternating current exposure on the resistivity of restingEscherichia coliB cells to crystal violet and other basic dyes

Published:1987-03 Issue:3 Volume:62 Page:261-268
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Shimada K.,Shimahara K.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1987.tb02407.x/fullpdf

Reference19 articles.

1. Cellular responses of Bacillus subtilis and Escherichia coli to the Gram stain;Beveridge;Journal of Bacteriology,1983

2. Mutants of Escherichia coli requiring methyonine or vitamin B12;Davis;Journal of Bacteriology,1950

3. Über den Einfluß elektrischer Wechsel-Ström niedriger und hoher Frequenz auf das Wachstum verschiedener Mikroorganismen;Fritz;Zentralblatt für Bakteriologie, Abt. 2,1929

4. Outer penetration barrier of Escherichia coli K-12: kinetics of the uptake of gentian violet by wild type and envelope mutants;Gustafsson;Journal of Bacteriology,1973

5. Über den Einfluß von Wechselstrom auf die Lebensfunktionen, auf den Stoffwechsel und die Vermehrungs geschwindigkeit von Bakterien;Kliewe;Archives von Hygiene,1952

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Use of principal component analysis and a spectral mapping technique for the evaluation of the antifungal activity of anthracene-based synthetic dyes;SAR and QSAR in Environmental Research;2009-04

2. Intervention Technologies for Food Safety and Preservation;Microbial Food Contamination, Second Edition;2007-10-08

3. Opportunities and Challenges in High Pressure Processing of Foods;Critical Reviews in Food Science and Nutrition;2007-01

4. Intervention strategies for control of foodborne pathogens;Monitoring Food Safety, Agriculture, and Plant Health;2004-03-30

5. Combining traditional and new preservation techniques to control pathogens: the case of E. coli;Food Preservation Techniques;2003