Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Jaheon Koo"'
Autor:
Michael L. Jahncke, Jaheon Koo
Publikováno v:
Journal of Aquatic Food Product Technology. 15:47-56
Prior exposure of Vibrio parahaemolyticus and V. vulnificus cells to pH 5.5 resulted in an adaptive acid tolerance response of these bacteria to pH 4.0. Acid adapted V. parahaemolyticus and V. vulnificus cells at pH 5.5 for 1 h were reduced by 5 logs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::644f2be629f4420a1d2cbc68a0e4f5bc
https://doi.org/10.1300/j030v15n02_05
https://doi.org/10.1300/j030v15n02_05
Publikováno v:
Journal of Food Protection. 69:596-601
Inactivation studies for Vibrio parahaemolyticus TX-2103 (serotype O3:K6) and Vibrio vulnificus MO-624 (clinical isolate) were conducted in phosphate-buffered saline (PBS) and in inoculated oysters under high-pressure processing conditions. V. paraha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99d70eeb46394126dd2796cf662affce
https://doi.org/10.4315/0362-028x-69.3.596
https://doi.org/10.4315/0362-028x-69.3.596
Publikováno v:
Preventive Nutrition and Food Science. 13:266-268
The antimicrobial effect of acidified sodium chlorite (ASC) solution on whole croaker skin was evaluated. Whole croaker skin was treated with ASC (50, 100, 200, 400, and 600 ppm) and distilled water. After 10-minute exposure to 600 ppm ASC, 8% of Gra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f35fb322fbc18da69679d15ab1b17d86
https://doi.org/10.3746/jfn.2008.13.4.266
https://doi.org/10.3746/jfn.2008.13.4.266
Viable counts of three strains of Vibrio vulnificus and its phage were determined during exposure to a mechanical gastrointestinal model with or without antacid for 9 h at 37°C. V. vulnificus was eliminated (>4-log reduction) within 30 min in the ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93ba8dae7ef2ae1b65e58f80d845a53d
https://europepmc.org/articles/PMC92958/
https://europepmc.org/articles/PMC92958/
Publikováno v:
Journal of food protection. 63(8)
Three strains of Vibrio vulnificus and V. vulnificus phages were tested for acid sensitivity at 21 degrees C. V. vulnificus strain 304 was more resistant to pH 4.0 than strains CVD-1 and A-9, whereas acid sensitivities of V. vulnificus strains at pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b084dc704c6981d4a5fe9ce0c27933f7
https://pubmed.ncbi.nlm.nih.gov/10945579
https://pubmed.ncbi.nlm.nih.gov/10945579
Publikováno v:
Journal of food protection. 63(12)
Bacteria and phages may be exposed to acid conditions in the stomach and to bile in the intestine. Survival of three strains of Vibrio vulnificus and three strains of its phages was examined at 37 degrees C after exposure to simulated gastric fluid a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f44e0484a02ad63bafd0a66cb6ba6c2e
https://pubmed.ncbi.nlm.nih.gov/11131888
https://pubmed.ncbi.nlm.nih.gov/11131888
Autor:
Jaheon Koo, Jahncke, Michael L.
Publikováno v:
Journal of Aquatic Food Product Technology; 2006, Vol. 15 Issue 2, p47-56, 10p, 3 Diagrams
Publikováno v:
Journal of Food Protection; Apr2006, Vol. 69 Issue 3, p596-601, 6p, 3 Charts, 3 Graphs
Antacid Increases Survival of Vibrio vulnificus and Vibrio vulnificus Phage in a Gastrointestinal...
Publikováno v:
Applied & Environmental Microbiology. Jul2001, Vol. 67 Issue 7, p2895. 8p. 1 Diagram, 8 Graphs.