Influence of food matrix type on extracellular products of Vibrio parahaemolyticus

BACKGROUND: Two strains of Vibrio parahaemolyticus (ATCC 17802 and 33847) in shrimp, oyster, freshwater fish, pork, chicken and egg fried rice were evaluated for production of hemolysin and exoenzymes of potential importance to the pathogenicity of this bacterium. RESULTS: The two strains of V. para...

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Detalles Bibliográficos
Autores principales: Wang, Rundong, Sun, Lijun, Wang, Yaling, Deng, Yijia, Fang, Zhijia, Liu, Ying, Deng, Qi, Sun, Dongfang, Gooneratne, Ravi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6034228/
https://www.ncbi.nlm.nih.gov/pubmed/29976139
http://dx.doi.org/10.1186/s12866-018-1207-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6034228/
https://www.ncbi.nlm.nih.gov/pubmed/29976139
http://dx.doi.org/10.1186/s12866-018-1207-7

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