"Phoenix phenomenon" in the growth of Clostridium perfringens.
The "Phoenix phenomenon" was observed with Clostridium perfringens Hobbs' serological type 9 (HT9) in a cooked-meat medium at 81.7 degrees C by a decrease in plate count (phase I), followed by an increase in count to the intiial level (phase II) and a continued increase above the initial count (phas...
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| Published in: | Appl Environ Microbiol |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
American Society for Microbiology (ASM)
1976
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC170464/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/188384/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.32.6.803-807.1976 |
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