Effects of Meat-curing Salts and Temperature on Production of Staphylococcal Enterotoxin B

We investigated the effect of time, temperature, and the presence of sodium chloride, nitrates, and nitrites in the medium on the growth and production of enterotoxin B by Staphylococcus aureus. Assays by the double gel-diffusion method showed that maximal enterotoxin B production occurs at the begi...

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Bibliografski detalji

Izdano u:	J Bacteriol
Glavni autori:	McLean, Ruth A., Lilly, Helen D., Alford, John A.
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1968
Teme:	Infection and Immunity
Online pristup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC315073/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4967190/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.95.4.1207-1211.1968
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