Growth and haemolytic activity of pathogenicVibriospecies in egg-fried-rice with different egg ratios-Reference-Cited by-同舟云学术

Growth and haemolytic activity of pathogenicVibriospecies in egg-fried-rice with different egg ratios

Published:2019-06 Issue:2 Volume:48 Page:269-275
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Wang R.D.¹,Deng Y.J.¹,Sun L.J.¹,Wang Y.L.¹,Fang Z.J.¹,Sun D.F.¹,Deng Q.¹,Gooneratne R.²

Affiliation:

1. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088. China

2. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Canterbury. New Zealand

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/066.2019.48.2.15

Reference19 articles.

1. Expression of superoxide dismutase, catalase and thermostable direct hemolysin by, and growth in the presence of various nitrogen and carbon sources of heat-shocked and ethanol-shocked Vibrio parahaemolyticus

2. The effect of glucose, starch, and pH on growth, enterotoxin and haemolysin production by strains of Bacillus cereus associated with food poisoning and non-gastrointestinal infection

3. The pathogenicity of Vibrio parahaemolyticus and the role of the thermostable direct haemolysin and related haemolysins

4. Catabolite-Like Repression of Extracellular Enzyme Production inVibrio parahaemolyticus

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