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Literature DB >> 11810548

Viable but nonculturable state as a general phenomenon of non-spore-forming bacteria, and its modeling.

H Yamamoto¹.

Abstract

Mesh：

Year: 2000 PMID： 11810548 DOI： 10.1007/pl00012149

Source DB: PubMed Journal: J Infect Chemother ISSN： 1341-321X Impact factor: 2.211

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10 in total

1. Induction of viable but nonculturable Escherichia coli O157:H7 in the phyllosphere of lettuce: a food safety risk factor.

Authors: Laura-Dorina Dinu; Susan Bach
Journal: Appl Environ Microbiol Date: 2011-09-30 Impact factor: 4.792

2. Effects of temperature and salinity on Vibrio vulnificus population dynamics as assessed by quantitative PCR.

Authors: Mark A Randa; Martin F Polz; Eelin Lim
Journal: Appl Environ Microbiol Date: 2004-09 Impact factor: 4.792

3. Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.

Authors: Mahesh Chandra; Inês Oro; Suzana Ferreira-Dias; Manuel Malfeito-Ferreira
Journal: PLoS One Date: 2015-06-24 Impact factor: 3.240

4. Characterization of the Viable but Nonculturable (VBNC) State in Saccharomyces cerevisiae.

Authors: Mohammad Salma; Sandrine Rousseaux; Anabelle Sequeira-Le Grand; Benoit Divol; Hervé Alexandre
Journal: PLoS One Date: 2013-10-29 Impact factor: 3.240

Review 5. Confusion over live/dead stainings for the detection of vital microorganisms in oral biofilms--which stain is suitable?

Authors: Lutz Netuschil; Thorsten M Auschill; Anton Sculean; Nicole B Arweiler
Journal: BMC Oral Health Date: 2014-01-11 Impact factor: 2.757

Viable but nonculturable state as a general phenomenon of non-spore-forming bacteria, and its modeling.

1. Induction of viable but nonculturable Escherichia coli O157:H7 in the phyllosphere of lettuce: a food safety risk factor.

2. Effects of temperature and salinity on Vibrio vulnificus population dynamics as assessed by quantitative PCR.

3. Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.

4. Characterization of the Viable but Nonculturable (VBNC) State in Saccharomyces cerevisiae.

Review 5. Confusion over live/dead stainings for the detection of vital microorganisms in oral biofilms--which stain is suitable?

Review 6. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept.

7. Cross-kingdom signalling regulates spore germination in the moss Physcomitrella patens.

Review 8. Protein Aggregation as a Bacterial Strategy to Survive Antibiotic Treatment.

9. Quick adaptation of Ralstonia Solanacearum to copper stress to recover culturability and growth in water and soil.

Review 10. Viable but nonculturable bacteria: food safety and public health perspective.