Art

J-GLOBAL ID：201702257496344739   Reference number：17A0409302

Effect of temperature on pathogenic and non-pathogenic Vibrio parahaemolyticus biofilm formation

病原性および非病原性Vibrio parahaemolyticusのバイオフィルム形成に及ぼす温度の影響【Powered by NICT】

Author (12)： Song Xueying (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Ma Yuejiao (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Fu Jiaojiao (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Zhao Aijing (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Guo Zhuoran (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Malakar Pradeep K. (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Pan Yingjie (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Pan Yingjie (Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China) ,  Pan Yingjie (Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China) ,  Zhao Yong (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ,  Zhao Yong (Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China) ,  Zhao Yong (Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China)
Material： Food Control
Volume： 73  Issue： PB  Page： 485-491  Publication year： 2017 
JST Material Number： W0246A  ISSN： 0956-7135  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Biofilm formation is crucial f...

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Thesaurus term： aquatic food ,  dyeing ,  *Vibrio parahaemolyticus ,  food industry ,  biodiversity ,  optimization ,  biofilm ,  coefficient of variation ,  *Vibrio ,  *pathogenicity ,  warming ,  aromatic amine ,  polyene ,  quinoid compound ,  immonium ,  enone ,  alicyclic ketone ,  diamine ,  tertiary amine
Semi thesaurus term： 食品媒介病原菌 ,  *バイオフィルム形成 ,  *非病原性 , 【Automatic Indexing@JST】

Author keywords (4)： Vibrio parahaemolyticus ,  Biofilm ,  Pathogenic ,  Temperature

JST classification (2)： Microorganism biochemistry  (EG03020N) ,  Food contamination  (FJ01053P)

Substance index (1)： Crystal Violet

Terms in the title (4)： 病原性 ,  非病原性 ,  Vibrio ,  バイオフィルム形成