Growth and survival of Escherichia coli O157:H7 under acidic conditions.
The effect of pH reduction with acetic (pH 5.2), citric (pH 4.0), lactic (pH 4.7), malic (pH 4.0), mandelic (pH 5.0), or tartaric (pH 4.1) acid on growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract held at 25, 10, or 4 degrees C for 56 days was determined. T...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Appl Environ Microbiol |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
American Society for Microbiology (ASM)
1995
|
| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC167295/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7887621/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.61.1.382-385.1995 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|