Death of Staphylococcus aureus in Liquid Whole Egg Near pH 8
Incubating and shaking Staphylococcus aureus in liquid whole egg causes a decline in viability. During the period of agitation, the natural pH of the egg rises from about 7.2 to between 8.0 and 8.2 as a result of a loss of carbon dioxide. However, if the pH of the egg is prevented from rising, eithe...
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| Publicado en: | Appl Microbiol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1975
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC187080/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/239629/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.29.6.782-786.1975 |
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