Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces
- Author
- NITSCHKE, M1 ; ARAUJO, L. V2 ; COSTA, S. G. V. A. O3 ; PIRES, R. C4 ; ZERAIK, A. E1 ; FERNANDES, A. C. L. B2 ; FREIRE, D. M. G2 ; CONTIERO, J3
[1] University of São Paulo, Chemistry Institute of São Carlos, Avenida Trabalhador São-Carlense, São Carlos, SP, Brazil
[2] Federal University of Rio de Janeiro, Chemistry Institute, Rio de Janeiro, RJ, Brazil
[3] Institute of Biological Sciences, UNESP, Rio Claro, SP, Brazil
[4] EMBRAPA Food Technology, Rio de Janeiro, RJ, Brazil - Source
Letters in applied microbiology. 2009, Vol 49, Num 2, pp 241-247, 7 p ; ref : 3/4 p
- CODEN
- LAMIE7
- ISSN
- 0266-8254
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Publisher
- Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- bacterial adhesion biofilms biosurfactants rhamnolipids surfactin
- Keyword (fr)
- Adhérence Agent surface biologique Bactérie Biofilm Microbiologie appliquée Pathogène Produit alimentaire Rhamnolipide Surfactine
- Keyword (en)
- Adhesion Biosurfactant Bacteria Biofilm Applied microbiology Pathogenic Foodstuff
- Keyword (es)
- Adherencia Agente superficie biológico Bacteria Biofilm Microbiología aplicada Patógeno Producto alimenticio
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21724867
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1472-765X.2009.02646.x 
https://dx.doi.org/10.1111/j.1472-765X.2009.02646.x
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