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Articles 1 - 3 of 3
Full-Text Articles in Food Microbiology
Interaction Of The Gram-Positive Human Pathogen Staphylococcus Aureus With Host Lipids, Sharanya Paul
Interaction Of The Gram-Positive Human Pathogen Staphylococcus Aureus With Host Lipids, Sharanya Paul
Theses and Dissertations
Staphylococcus aureus is a prominent pathogen that is known to incorporate straight-chain unsaturated fatty acids (SCUFAs) into its lipids in addition to the normally biosynthesized branched-chain fatty acids (BCFAs) and straight-chain fatty acids (SCFAs). Furthermore, it has recently been shown that the incorporation of oleic acid into S. aureus lipids significantly enhanced the growth of the organism at low temperatures due to the greater fluidity imparted to the membrane. Together with others in the Wilkinson and Dahl laboratory, I have shown that low-temperature growth is enhanced by various SCUFAs, including the human antimicrobial fatty acids sapienic acid, linoleic acid, and …
Mathematical Model Describing The Behavior Of Biomass, Acidity, And Viscosity As A Function Of Temperature In The Shelf Life Of Yogurt, Manuel Alvarado, Paul A. Valle, Yolocuauhtli Salazar
Mathematical Model Describing The Behavior Of Biomass, Acidity, And Viscosity As A Function Of Temperature In The Shelf Life Of Yogurt, Manuel Alvarado, Paul A. Valle, Yolocuauhtli Salazar
Annual Symposium on Biomathematics and Ecology Education and Research
No abstract provided.
Dynamic Between Biomass, Ph And Acid Lactic By Microorganisms In Fermentation Of Fresh Milk, Emmanuel Rodriguez, Aurelio Castillo, Paul A. Valle, Yolocuauhtli Salazar
Dynamic Between Biomass, Ph And Acid Lactic By Microorganisms In Fermentation Of Fresh Milk, Emmanuel Rodriguez, Aurelio Castillo, Paul A. Valle, Yolocuauhtli Salazar
Annual Symposium on Biomathematics and Ecology Education and Research
No abstract provided.