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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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1981
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| Assuntos: | |
| Acesso em linha: | 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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