Influence of food matrix type on extracellular products of Vibrio parahaemolyticus

Influence of food matrix type on extracellular products of Vibrio parahaemolyticus

Abstract 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 to the pathogenicity of this bacterium. Results The two strains of...

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Bibliographic Details
Main Authors: Rundong Wang, Lijun Sun, Yaling Wang, Yijia Deng, Zhijia Fang, Ying Liu, Qi Deng, Dongfang Sun, Ravi Gooneratne
Format: Article
Language:English
Published: BMC 2018-07-01
Series:BMC Microbiology
Subjects:
Vibrio parahaemolyticus
Food matrices
Extracellular products
Pathogenicity
Online Access:http://link.springer.com/article/10.1186/s12866-018-1207-7

Internet

http://link.springer.com/article/10.1186/s12866-018-1207-7

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