Literature DB >> 17007438

Identification of Arcobacter species using phospholipid and total fatty acid profiles.

D Jelínek1, P Miketová, L Khailová, K H Schram, I M Moore, J Vytrasová.   

Abstract

High-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the phospholipids and fatty acids of four Arcobacter species (becoming routinely isolated from a wide variety of food sources, especially of animal origin) to provide information for the identification within these species. Phospholipid differences were observed in the HPLC profiles. GC-MS analysis provided a complete fatty acid composition for each arcobacter that after pattern recognition analysis allows taxonomic classification of each species.

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Year:  2006        PMID： 17007438     DOI： 10.1007/bf02931826

Source DB:  PubMed          Journal:  Folia Microbiol (Praha)        ISSN： 0015-5632            Impact factor:   2.099


  24 in total

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Journal:  Folia Microbiol (Praha)       Date:  2004       Impact factor: 2.099

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Authors:  Stuart P Donachie; John P Bowman; Stephen L W On; Maqsudul Alam
Journal:  Int J Syst Evol Microbiol       Date:  2005-05       Impact factor: 2.747

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Authors:  Andreas Gattinger; Michael Schloter; Jean Charles Munch
Journal:  FEMS Microbiol Lett       Date:  2002-07-16       Impact factor: 2.742

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Journal:  Vet Rec       Date:  1982-03-06       Impact factor: 2.695

9.  Isolation of Arcobacter butzleri and A. cryaerophilus in samples of meats and from meat-processing plants by a culture technique and detection by PCR.

Authors:  J Vytrasová; M Pejchalová; K Harsová; S Bínová
Journal:  Folia Microbiol (Praha)       Date:  2003       Impact factor: 2.099

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Authors:  Olivier Vandenberg; Anne Dediste; Kurt Houf; Sandra Ibekwem; Hichem Souayah; Sammy Cadranel; Nicole Douat; G Zissis; J-P Butzler; P Vandamme
Journal:  Emerg Infect Dis       Date:  2004-10       Impact factor: 6.883
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  1 in total

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Journal:  Mass Spectrom Rev       Date:  2011-05-09       Impact factor: 10.946
  1 in total

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