Effects of egg yolk and salt on Micrococcaceae heat resistance.
The heat resistance and growth possibilities of various members of the Micrococcaceae in egg yolk and egg yolk with added salt were determined. Egg yolk alone protected members of the Micrococcaceae considerably against heat. Whereas in water Staphylococcus aureus S6 had a decimal reduction time (D)...
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| Udgivet i: | Appl Environ Microbiol |
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| Principais autores: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
1983
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242223/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/6681694/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.45.1.1-5.1983 |
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