Activation and injury of Clostridium perfringens spores by alcohols.
The activation properties of Clostridium perfringens NCTC 8679 spores were demonstrated by increases in CFU after heating in water or aqueous alcohols. The temperature range for maximum activation, which was 70 to 80 degrees C in water, was lowered by the addition of alcohols. The response at a give...
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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1985
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC238611/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2864897/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.50.2.249-256.1985 |
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