Relation of the Heat Resistance of Salmonellae to the Water Activity of the Environment
The effect of water activity (a(w)) on the heat resistance of eight strains of Salmonella was studied. Heat resistance of the organisms increased as the a(w) of the heating menstruum was reduced. Sucrose afforded the cells a greater degree of protection than did fructose, glycerol, and sorbitol. A d...
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| 發表在: | Appl Microbiol |
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| Principais autores: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Society for Microbiology (ASM)
1970
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376705/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4909351/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.3.429-433.1970 |
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