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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| Publié dans: | Appl Environ Microbiol |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
American Society for Microbiology (ASM)
1981
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| Sujets: | |
| Accès en ligne: | 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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