Heat inactivation of staphylococcus epidermidis at various water activities.

Members of the family Micrococcaceae play an important role in food spoilage and even in food poisoning. In contrast to members of the family Enterobacteriaceae, these bacteria can grow in media with low water activities. Therefore, the heat resistance of Staphylococcus epidermidis, a rather resista...

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Podrobná bibliografie

Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Verrips, C T, Van Rhee, R
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1981
Témata:	Research Article
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243878/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7259153/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.41.5.1128-1131.1981
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