Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus.

@article{Chiang2005FattyAC,
  title={Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus.},
  author={M. T. Chiang and Roch-chui Yu and Cheng-Chun Chou},
  journal={International journal of food microbiology},
  year={2005},
  volume={104 2},
  pages={179-87}
}
Vibrio parahaemolyticus 690, a clinical strain, was subjected to heat shock at 42 degrees C for 45 min. The fatty acid profile and recovery of the heat-shocked cells of V. parahaemolyticus on TSA-3.0% NaCl, APS agar (Alkaline peptone salt broth supplemented with 1.5% agar) and TCBS (Thiosulfate-citrate-bile salts-sucrose agar) were compared with those of… CONTINUE READING