Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice
Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed th...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
ISEKI_Food Association (IFA)
2020-04-01
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| Σειρά: | International Journal of Food Studies |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.iseki-food-ejournal.com/article/160 |
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