Učitavanje...
Injury to Staphylococcus aureus during sausage fermentation.
Staphylococcus aureus 196E added to a beef sausage containing starter culture and 0.5 to 2.0% glucose and incubated at 35 degrees C was unable to grow when plated on tryptic soy agar (TSA) containing 7.5% NaCl. The injury, presumed to be due to the lactic acid produced during fermentation, was more...
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| Glavni autori: | , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
1978
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC243158/ https://ncbi.nlm.nih.gov/pubmed/32835 |
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