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Applied and Environmental Microbiology
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Salmon

  • Biotechnology
    Potential of the Melanophore Pigment Response for Detection of Bacterial Toxicity
    Stephanie R. Dukovcic, Janine R. Hutchison, Janine E. Trempy
  • Food Microbiology
    Risk of Listeria monocytogenes Contamination of Raw Ready-To-Eat Seafood Products Available at Retail Outlets in Japan
    Satoko Miya, Hajime Takahashi, Tatsuya Ishikawa, Tateo Fujii, Bon Kimura
  • Food Microbiology
    Isolation and Characterization of Listeria monocytogenes Isolates from Ready-To-Eat Foods in Florida
    Yuelian Shen, Yan Liu, Yifan Zhang, Jennifer Cripe, William Conway, Jianghong Meng, Grace Hall, Arvind A. Bhagwat
  • Genetics and Molecular Biology
    Both msa Genes in Renibacterium salmoninarum Are Needed for Full Virulence in Bacterial Kidney Disease
    Alison M. Coady, Anthony L. Murray, Diane G. Elliott, Linda D. Rhodes
  • Genetics and Molecular Biology
    Identification of a Third msa Gene in Renibacterium salmoninarum and the Associated Virulence Phenotype
    Linda D. Rhodes, Alison M. Coady, Rebecca K. Deinhard
  • Food Microbiology
    Explorative Multivariate Analyses of 16S rRNA Gene Data from Microbial Communities in Modified-Atmosphere-Packed Salmon and Coalfish
    Knut Rudi, Tove Maugesten, Sigrun E. Hannevik, Hilde Nissen
  • Methods
    An Alternative Efficient Procedure for Purification of the Obligate Intracellular Fish Bacterial Pathogen Piscirickettsia salmonis
    Vitalia Henríquez, María Verónica Rojas, Sergio H. Marshall
  • Genetics and Molecular Biology
    A Single Ala139-to-Glu Substitution in the Renibacterium salmoninarum Virulence-Associated Protein p57 Results in Antigenic Variation and Is Associated with Enhanced p57 Binding to Chinook Salmon Leukocytes
    Gregory D. Wiens, Ron Pascho, James R. Winton
  • Food Microbiology
    Does Enterohemorrhagic Escherichia coliO157:H7 Enter the Viable but Nonculturable State in Salted Salmon Roe?
    Sou-Ichi Makino, Tsutomu Kii, Hiroshi Asakura, Toshikazu Shirahata, Tetsuya Ikeda, Kouichi Takeshi, Kikuji Itoh
  • Food Microbiology
    Growth Limits of Listeria monocytogenesas a Function of Temperature, pH, NaCl, and Lactic Acid
    S. Tienungoon, D. A. Ratkowsky, T. A. McMeekin, T. Ross
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