Detection and Growth of Enteropathogenic Escherichia coli in Soft Ripened Cheese
The organism most frequently encountered during the 1971 outbreak of enteropathogenic Escherichia coli (EPEC) in soft ripened cheese was a strain that failed to ferment lactose broth within 48 h. Since existing methods for E. coli are dependent upon fermentation of this sugar, such strains can remai...
Guardat en:
| Publicat a: | Appl Microbiol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1975
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC186941/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1090249/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.29.2.179-185.1975 |
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