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Short-Chain and Unsaturated Fatty Acids Increase Sequentially From the Lag Phase During Cold Growth of Bacillus cereus.
Français, Marina; Bott, Romain; Dargaignaratz, Claire; Giniès, Christian; Carlin, Frédéric; Broussolle, Véronique; Nguyen-Thé, Christophe.
Afiliação
  • Français M; INRAE, Avignon Université, UMR SQPOV, Avignon, France.
  • Bott R; INRAE, Avignon Université, UMR SQPOV, Avignon, France.
  • Dargaignaratz C; INRAE, Avignon Université, UMR SQPOV, Avignon, France.
  • Giniès C; INRAE, Avignon Université, UMR SQPOV, Avignon, France.
  • Carlin F; INRAE, Avignon Université, UMR SQPOV, Avignon, France.
  • Broussolle V; INRAE, Avignon Université, UMR SQPOV, Avignon, France.
  • Nguyen-Thé C; INRAE, Avignon Université, UMR SQPOV, Avignon, France.
Front Microbiol ; 12: 694757, 2021.
Article em En | MEDLINE | ID: mdl-34367095
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article