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...
שמור ב:
| הוצא לאור ב: | J Bacteriol |
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| Principais autores: | , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1968
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| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
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