Mueller-Hinton broth undergoes visible oxidative color changes in the presence of peroxidase and hydrogen peroxide.
In the presence of peroxidase and hydrogen peroxide, Mueller-Hinton broth undergoes a slow but clearly detectable color change from pale yellow to dark yellow or brown. An investigation of this phenomenon led to the conclusion that it is the result of the oxidation of tyrosine, a major component of...
保存先:
| 出版年: | J Clin Microbiol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1990
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC268126/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2172301/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jcm.28.9.2145-2147.1990 |
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