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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Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Verrips, T, van Rhee, R
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1983
Témata:	Research Article
On-line přístup:	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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