Modeling the effect of pH, water activity, and ethanol concentration on biofilm formation of Staphylococcus aureus-Reference-Cited by-同舟云学术

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Modeling the effect of pH, water activity, and ethanol concentration on biofilm formation of Staphylococcus aureus

Published:2018-12 Issue: Volume:76 Page:287-295
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Tango Charles Nkufi,Akkermans Simen,Hussain Mohammad Shakhawat^ORCID,Khan Imran,Van Impe Jan,Jin Yong-Guo,Oh Deog Hwan^ORCID

Funder

Kangwon National University

Central laboratory of Kangwon National University

KU Leuven Research Council

Belgian Federal Science Policy Office

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference38 articles.

1. Introducing a novel interaction model structure for the combined effect of temperature and pH on the microbial growth rate;Akkermans;Int. J. Food Microbiol.,2017

2. Staphylococcus aureus biofilms: properties, regulation, and roles in human disease;Archer;Virulence,2011

3. Biofilm formation in Staphylococcus implant infections. A review of molecular mechanisms and implications for biofilm-resistant materials;Arciola;Biomaterials,2012

4. Calcium inhibits bap-dependent multicellular behavior in Staphylococcus aureus;Arrizubieta;J. Bacteriol.,2004

5. A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

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