Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage.
Different amounts of enterotoxin A-, B-, and C1-producing staphylococci were added to dry sausage prepared by normal processes, either alone or in conjunction with a starter culture (micrococci and lactobacilli). The sausage was examined after 0, 3, 7, 14, and 30 days for staphylococci, micrococci,...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Appl Environ Microbiol |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
American Society for Microbiology (ASM)
1976
|
| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC169710/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/942200/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.31.1.11-20.1976 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|