Evaluation of rhamnolipids surfactants as agents to reduce the adhesion of staphylococcus aureus to polystyrene surfaces (2011)
- Authors:
- Autor USP: NITSCHKE, MARCIA - IQSC
- Unidade: IQSC
- Assunto: QUÍMICA
- Language: Inglês
- Imprenta:
- Publisher: International Association for Engineering and Food
- Publisher place: Athens
- Date published: 2011
- ISBN: 9789608978966
- Source:
- Conference titles: International Congress on Engineering and Food
-
ABNT
GOMES, Milene Zezi do Valle e NITSCHKE, Marcia. Evaluation of rhamnolipids surfactants as agents to reduce the adhesion of staphylococcus aureus to polystyrene surfaces. 2011, Anais.. Athens: International Association for Engineering and Food, 2011. . Acesso em: 29 dez. 2025. -
APA
Gomes, M. Z. do V., & Nitschke, M. (2011). Evaluation of rhamnolipids surfactants as agents to reduce the adhesion of staphylococcus aureus to polystyrene surfaces. In Proceedings iCEF; food process engineering in a changing world. Athens: International Association for Engineering and Food. -
NLM
Gomes MZ do V, Nitschke M. Evaluation of rhamnolipids surfactants as agents to reduce the adhesion of staphylococcus aureus to polystyrene surfaces. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2025 dez. 29 ] -
Vancouver
Gomes MZ do V, Nitschke M. Evaluation of rhamnolipids surfactants as agents to reduce the adhesion of staphylococcus aureus to polystyrene surfaces. Proceedings iCEF; food process engineering in a changing world. 2011 ;[citado 2025 dez. 29 ] - Antimicrobial activity of rhamnolipids against listeria monocytogenes and their synergistic interaction with nisin
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- Biotensoativos como inibidores da adesão de bactérias patogênicas em superfícies de poliestireno
- Ação antimicrobiana de soforolipídeos sobre Listeria monocytogenes: Efeito do pH e concentração de NaLl
- Influencia of growth media and temperature on bacterial adhesion to polystyrene surfaces
- Purification and characterization of a surfactin-like molecule produced by Bacillus sp. H2O-1 and its antagonistic effect against sulfate reducing bacteria
- The antibacterial activity of rhamnolipid biosurfactant is pH dependent
- Disruption of Escherichia coli biofims by rhamnolipids: effect of the medium, temperature and concentration
- Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces
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