Estimation of the Biofilm Formation of Escherichia coli K-12 by the Cell Number(Environmental Biotechnology)

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概要

• 論文の詳細を見る

• We developed a method of estimating the biofilm formation of Escherichia coli K-12 strains in microtiter-plate wells by the cell number. Regression lines between the cell number and absorbance of crystal violet that stained the E. coli biofilm consisted of high and low slope lines, respectively.

• 社団法人日本生物工学会の論文
• 2005-01-25

著者

• Yamasaki M

  Department Of Biotechnology The University Of Tokyo:(present Address)department Of Food Science And

• Yamashita Masahiro

  Department Of Bioengineering Tokyo Institute Of Technology

• YAMASAKI Makari

  Department of Agricultural Chemistry, the University of Tokyo

• Narisawa Naoki

  Department of Biotechnology, Graduate School of Agricultural and Life Sciences, University of Tokyo

• Yamasaki Makari

  Advanced Research Institute For The Science And Humanities Nihon University

• Yamasaki Makari

  Department Of Agricultural Chemistry The University Of Tokyo

• Yamasaki Makari

  Department Of Biotechnology University Of Tokyo

• Narisawa Naoki

  Department Of Food Science And Technology College Of Bioresource Sciences Nihon University

• Narisawa Naoki

  Department Of Bacteriology National Institute Of Infectious Diseases

• FURUKAWA Soichi

  Department of Food Science and Technology, College of Bioresource Sciences, Nihon University

• OGIHARA Hirokazu

  Department of Food Science and Technology, College of Bioresource Sciences, Nihon University

• Furukawa S

  Kyushu Univ. Fukuoka Jpn

• Furukawa Soichi

  Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat

• Ogihara Hirokazu

  Department Of Food Science And Technology College Of Bioresource Science Nihon University

• Ogihara H

  Department Of Food Bioscience And Biotechnology College Of Bioresource Sciences Nihon University

• Ogihara Nirokazu

  Department of Food Science and Technology, College of Bioresource Sciences, Nihon University

• Furukawa Soichi

  Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University

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