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Temperature-mediated variations in cellular membrane fatty acid composition of Staphylococcus aureus in resistance to pulsed electric fields.
Wang, Lang-Hong; Wang, Man-Sheng; Zeng, Xin-An; Liu, Zhi-Wei.
Affiliation
  • Wang LH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Food Green Processing and Nutrition Regulation Research Center of Guangdong Province, South China University of Technology, Guangzhou 510641, China.
  • Wang MS; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Food Green Processing and Nutrition Regulation Research Center of Guangdong Province, South China University of Technology, Guangzhou 510641, China.
  • Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Food Green Processing and Nutrition Regulation Research Center of Guangdong Province, South China University of Technology, Guangzhou 510641, China. Electronic address: xazeng@scut.edu.cn.
  • Liu ZW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Food Green Processing and Nutrition Regulation Research Center of Guangdong Province, South China University of Technology, Guangzhou 510641, China.
Biochim Biophys Acta ; 1858(8): 1791-800, 2016 08.
Article in En | MEDLINE | ID: mdl-27155566
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Staphylococcus aureus / Temperature / Cell Membrane / Electromagnetic Fields / Fatty Acids / Membrane Lipids Language: En Journal: Biochim Biophys Acta Year: 2016 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Staphylococcus aureus / Temperature / Cell Membrane / Electromagnetic Fields / Fatty Acids / Membrane Lipids Language: En Journal: Biochim Biophys Acta Year: 2016 Type: Article Affiliation country: China