Now showing items 1-5 of 5
Growth and hemolysin production behavior of Vibrio parahaemolyticus in different food matrices
(International Association for Food Protection, 2018-02-01)
The growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system ...
Regulatory effects of Shewanella putrefaciens isolated from shrimp Penaeus orientalis on the virulence factors of Vibrio parahaemolyticus and evaluation of the role of quorum sensing in virulence factors regulation
(Oxford University Press on behalf of the Federation of European Microbiological Societies, 2018-07-01)
As an aquatic pathogen widely present in aquatic food, Vibrio parahaemolyticus causes outbreaks of gastroenteritis across the globe. Virulence factors of V. parahaemolyticus increases with the amount of spoilage in aquatic ...
Migration of water in Litopenaeus vannamei muscle following freezing and thawing
(Wiley on behalf of the Institute of Food Technologists, 2018-07-11)
Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under ...
Influence of food matrix type on extracellular products of Vibrio parahaemolyticus
(BioMed Central, 2018-07-05)
Background: Two strains of Vibrio parahaemolyticus (ATCC 17802 and 33847) in shrimp, oyster, freshwater fish, pork, chicken and egg fried rice were evaluated for production of hemolysin and exoenzymes of potential importance ...
Antimicrobial peptide AMPNT-6 from Bacillus subtilis inhibits biofilm formation by Shewanella putrefaciens and disrupts its preformed biofilms on both abiotic and shrimp shell surfaces
(Elsevier on behalf of the Canadian Institute of Food Science and Technology (CIFST), 2017-12)
Shewanella putrefaciens biofilm formation is of great concern for the shrimp industry because it adheres easily to food and food-contact surfaces and is a source of persistent and unseen contamination that causes shrimp ...