Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish.
Sterilized seawater was used to assess the effects of temperature and salinity on the survival of Vibrio vulnificus. In the temperature range of 13 to 22 degrees C, numbers of V. vulnificus increased during the 6-day incubation. Temperatures outside this range reduced the time of V. vulnificus survi...
שמור ב:
| הוצא לאור ב: | Appl Environ Microbiol |
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| Principais autores: | , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1993
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC182301/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8368832/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.59.8.2425-2429.1993 |
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