M: Food Microbiology & Safety
Enhancement of Prodigiosin Production by Serratia marcescens TKU011 and Its Insecticidal Activity Relative to Food Colorants
Article first published online: 2 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 11, pages M1743–M1751, November 2013
How to Cite
Liang, T.-W., Chen, S.-Y., Chen, Y.-C., Chen, C.-H., Yen, Y.-H. and Wang, S.-L. (2013), Enhancement of Prodigiosin Production by Serratia marcescens TKU011 and Its Insecticidal Activity Relative to Food Colorants. Journal of Food Science, 78: M1743–M1751. doi: 10.1111/1750-3841.12272
- Issue published online: 19 NOV 2013
- Article first published online: 2 OCT 2013
- Manuscript Accepted: 16 APR 2013
- Manuscript Received: 7 NOV 2012
- Natl. Science Council, Taiwan. Grant Numbers: NSC99-2313-B-032-001-MY3, NSC101-2811-M-032-015-
Disclaimer: Supplementary materials have been peer-reviewed but not copyedited.
|jfds12272-sup-0001-Figure.docx||30K||Figure S1. Effects of phosphate concentration on PG production, when the incubation temperature was 30 °C for the 1st day followed by 25 °C beginning on the 2nd day of culture (●, 0% K2HPO4; ○, 0.1% K2HPO4). All data points are means ± SD of 3 different experiments performed on different days (each experiment was conducted in triplicate).|
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