检索结果-南通市图书馆

EXPRESSION IN y.rsinia enterocolitica.OF K99 ANTIGEN GENE OF Escherichia coli

Science in China,Ser.B 1988年第10期31卷 1213-1221页

作者：孙午良范云六 Laboratory.of Molecular Biology Biotechnology.Research Center Chinese Academy.of Agricultural Sciences Beijing

The expression of the determinant for the K99 antigen of Escherichia coli in y.rsinia enterocolitica.avirulent transconjugants D29(pFS239) and L15(pFS239) was confirmed by.means of SDS-poly.cry.amide gel electrophoresis, double immunodiffusion and Western blotting. The conditions for the expression of K99 antigen genes in y. enterocolitica.and in E. coli were compared. The K99 antigen protein expressed in y. enterocolitica.in the form of pili on the surface of the cells was discussed. This article offers the first description on the expression in y. enterocolitica.of gene from organism other than y.rsinia spp.

关键词： E. coli K99 antigen gene gene expression y. enterocolitica.

来源：

同方期刊数据库评论

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

Inactivation of y.rsinia enterocolitica.in Fermented Sausages during Fermentation

引用

Journal of Agricultural Science and Technology.B) 2015年第9期5卷 626-634页

作者： Jelena Ivanovic Radmila Mitrovic Jelena Janjic Marija Boskovic Vesna Dordevic Jasna Djordjevic Tatjana Baltic Milan Baltic Department of Food Hy.iene and Technology Faculty of Veterinary Medicine University of Belgrade Bulevar Oslobodenja 18 Belgrade 11000 Serbia Institute of Meat Hy.iene and Technology Ka6anskog 13 Belgrade 11000 Serbia

The purpose of this study.was to evaluate the storage conditions as a way.to increase the safety.of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity.and microbiological status （Lactobacillus spp and Enterobacteriaceae） on the levels of y.rsinia enterocolitica.in fermented sausages. For this experiment, meat was divided into four equal portions of 10 kg each. The first portion was control group （C1 group） without addition of y. enterocolitica.and starter culture. The second portion （CII group） was inoculated starter, the third portion （EI group） was inoculated with I1. enterocolitica.and the fourth portion （Eli group） was inoculated y.. enterocolitica.and starter culture. Sampling was performed by.randomly.selecting two links of each sausage preparation at the 0, 3rd, 6th, 9th, 15th, 25th and 35th day.of dry.ng. Results show that y. enterocolitica.and Enterobacteriaceae were not detected after 25 d of storage. The results indicate that practice utilizing starter culture is satisfactory.to reduction of pathogen if present. Thus, inclusion with starter cultures in a maturation period may.increase the safety.of fermented sausages.

关键词： Growth inhibiton lactic acid bacteria pH value sausages y. enterocolitica.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：