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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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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1968
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC315073/ https://ncbi.nlm.nih.gov/pubmed/4967190 |
| タグ: |
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