Effect of temperature and physiological state on the fatty acid composition of Pseudomonas aeruginosa

被引：10

作者：

Dubois-Brissonnet, F

Malgrange, C

Guérin-Méchin, L

Heyd, B

Leveau, JY

机构：

[1] Ecole Natl Super Ind Alimentaires, Dept Ind Microbiol, F-91744 Massy, France

[2] Ecole Natl Super Ind Alimentaires, Dept Genie Ind Alimentaire, F-91744 Massy, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 55卷 / 1-3期

关键词：

fatty acids; temperature; physiological state;

D O I：

10.1016/S0168-1605(00)00198-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The influence of temperature and physiological state on fatty acid profiles of cell membranes of a Gram-negative bacteria was studied in this work. It has been shown that fatty acid composition is largely modified by these two parameters. Lipids play an important role in the composition and the function of cell membranes. These modifications of membrane structures are very important to understand because of their consequences on cell viability. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：79 / 81

页数：3

共 5 条

[1]

EFFECT OF GROWTH TEMPERATURE ON THE LIPIDS, OUTER-MEMBRANE PROTEINS, AND LIPOPOLYSACCHARIDES OF PSEUDOMONAS-AERUGINOSA PAO [J].