Effect of Acid Adaptation on the Environmental Stress Tolerance of Three Strains ofVibrio parahaemolyticus-Reference-Cited by-同舟云学术

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Effect of Acid Adaptation on the Environmental Stress Tolerance of Three Strains ofVibrio parahaemolyticus

Published:2014-04 Issue:4 Volume:11 Page:287-294
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Chiang Ming-Lun¹,Chen Hsi-Chia²,Wu Chieh³,Chen Ming-Ju³

Affiliation:

1. Department of Tourism and Hospitality, Kainan University, Taoyuan, Taiwan.

2. Food and Drug Administration, Ministry of Health and Welfare, Taipei, Taiwan.

3. Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

http://www.liebertpub.com/doi/pdf/10.1089/fpd.2013.1641

Reference71 articles.

1. Microbial stress response in minimal processing

2. Relationship between the Effects of Stress Induced by Human Bile Juice and Acid Treatment in Vibrio cholerae

3. Comparison of acids on the induction of an Acid Tolerance Response in Salmonella typhimurium, consequences for food safety

4. Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance

5. Adaptation of Microorganisms to Cold Temperatures, Weak Acid Preservatives, Low pH, and Osmotic Stress: A Review

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1. Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus;International Journal of Food Microbiology;2024-06

2. Cross-protective effect of acid adaptation on ethanol tolerance in Salmonella Enteritidis;Food Science and Human Wellness;2023-07

3. Cross-Protection Response;Stress Responses of Foodborne Pathogens;2022

4. Lactiplantibacillus plantarum–Nomad and Ideal Probiotic;Frontiers in Microbiology;2021-10-06

5. Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens;Critical Reviews in Food Science and Nutrition;2021-04-27

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