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Temperature-mediated variations in cellular membrane fatty acid composition of Staphylococcus aureus in resistance to

Lang-Hong Wang1, Man-Sheng Wang1, Xin-An Zeng1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Food Green Processing and Nutrition Regulation Research Center of Guangdong Province, South China University of Technology, Guangzhou 510641, China.

Biochimica Et Biophysica Acta
|May 8, 2016
PubMed

Keywords:
Electron microscopyGas chromatography–mass spectrometryMembrane structureStaphylococcus aureusSublethal injury

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