کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10107144 | 1616778 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food](/preview/png/10107144.png)
چکیده انگلیسی
OmpX was one of the main proteins expressed when strains were acid challenged with organic acids. Seventy out of seventy-three E. coli strains isolated from pozol in a previous work [Sainz, T., Wacher, C., Espinoza, J., Centurion, D., Navarro, A., Molina, J., Cravioto, A., Eslava, C., 2001. Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food. International Journal of Food Microbiology 71, 169-176] carry this gene and belong to a reported pathogenic class of E. coli strains, or have virulence factors or survived at pH values less than 4.8. We suggest this protein could be involved in survival to stress conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 105, Issue 3, 15 December 2005, Pages 357-367
Journal: International Journal of Food Microbiology - Volume 105, Issue 3, 15 December 2005, Pages 357-367
نویسندگان
Teresita Sainz, Julia Pérez, Jorge Villaseca, Ulises Hernández, Carlos Eslava, Guillermo Mendoza, Carmen Wacher,