Cooperative Interaction between Acid and Copper Resistance in Escherichia coli

The persistence of pathogenic Escherichia coli under acidic conditions poses a serious risk to food safety, especially in acidic foods such as kimchi. To identify the bacterial factors required for acid resistance, transcriptomic analysis was conducted on an acid-resistant enterotoxigenic E. coli st...

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Detalles Bibliográficos
Autores principales: Kim, Yeeun, Lee, Seohyeon, Park, Kyungah, Yoon, Hyunjin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2022
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9628877/
https://www.ncbi.nlm.nih.gov/pubmed/35283428
http://dx.doi.org/10.4014/jmb.2201.01034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9628877/
https://www.ncbi.nlm.nih.gov/pubmed/35283428
http://dx.doi.org/10.4014/jmb.2201.01034

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