Cooperative Interaction between Acid and Copper Resistance in Escherichia coli
Author:
Affiliation:
1. Department of Molecular Science and Technology, Ajou University, Suwon 16499, Republic of Korea
2. Department of Applied Chemistry and Biological Engineering, Ajou University, Suwon 16499, Republic of Korea
Funder
Ministry of Food and Drug Safety, Korea
Commercializations Promotion Agency
Ministry of Science and ICT, South Korea
Publisher
Journal of Microbiology and Biotechnology
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://pdf.medrang.co.kr/JMB2/2022/032/JMB032-05-07.pdf
Reference50 articles.
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3. Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
4. Characterization of pathogenic Escherichia coli strains linked to an outbreak associated with kimchi consumption in South Korea, 2012
5. Consecutive Outbreaks of EnterotoxigenicEscherichia coliO6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi
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