Effect of NaCl on Biofilm Formation of the Isolate from Staphylococcus aureus Outbreak Linked to Ham

The objective of this study was to evaluate the effects of NaCl on the biofilm formations of the isolate from Staphylococcus aureus outbreaks linked to ham. The S. aureus ATCC13565 isolated from ham was exposed to NaCl concentrations of 0%, 2%, 4%, and 6% supplemented in tryptic soy broth (TSB) for...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Soomin, Choi, Kyoung-Hee, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597839/
https://www.ncbi.nlm.nih.gov/pubmed/26760947
http://dx.doi.org/10.5851/kosfa.2014.34.2.257

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597839/
https://www.ncbi.nlm.nih.gov/pubmed/26760947
http://dx.doi.org/10.5851/kosfa.2014.34.2.257

Ejemplares similares