A new Salmonella serovar: Salmonella ibaragi (21:y:1,2).
1983
K Tamura, and
S Kuramochi, and
R Sakazaki, and
H Yoshimura, and
S Sato
UI
MeSH Term
Description
Entries
D005285
Fermentation
Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
Fermentations
D012475
Salmonella
A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.
Related Publications
K Tamura, and
S Kuramochi, and
R Sakazaki, and
H Yoshimura, and
S Sato