Biomaterial Database

Sublethal cold shock in Vibrio parahaemolyticus. 1977

M J van den Broek, and D A Mossel

Exposing Vibrio parahaemolyticus populations to temperatures of 2 degrees C results in membrane damage, rendering cells incompetent to grow on media containing 5% NaCl.

UI	MeSH Term	Description	Entries
D003080	Cold Temperature	An absence of warmth or heat or a temperature notably below an accustomed norm.	Cold,Cold Temperatures,Temperature, Cold,Temperatures, Cold
D003470	Culture Media	Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.	Media, Culture
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D012965	Sodium Chloride	A ubiquitous sodium salt that is commonly used to season food.	Sodium Chloride, (22)Na,Sodium Chloride, (24)NaCl
D014736	Vibrio parahaemolyticus	A species of bacteria found in the marine environment, sea foods, and the feces of patients with acute enteritis.	Beneckea parahaemolytica,Oceanomonas parahaemolytica,Pasteurella parahaemolytica
D049872	Bivalvia	A class in the phylum MOLLUSCA comprised of mussels; clams; OYSTERS; COCKLES; and SCALLOPS. They are characterized by a bilaterally symmetrical hinged shell and a muscular foot used for burrowing and anchoring.	Mussels,Bivalves,Clams,Bivalve,Bivalvias,Clam,Mussel