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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

Published on: May 15, 2019

Variation of branched-chain fatty acids marks the normal physiological range for growth in Listeria monocytogenes

David S Nichols1, Kirsty A Presser, June Olley

  • 1Centre for Food Safety and Quality, School of Agricultural Science, University of Tasmania, Hobart, Tasmania 7001, Australia. D.Nichols@utas.edu.au

Applied and Environmental Microbiology
|June 1, 2002
PubMed

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