Effect of Soy Proteins on the Growth of Clostridium perfringens
Proteins that are used to fabricate imitation foods such as synthetic meats were evaluated for stimulative or inhibitory effects on the growth of Clostridium perfringens. Growth rate and extent were measured in thioglycolate medium without dextrose. This liquid medium contains Trypticase (BBL) which...
Sábháilte in:
| Foilsithe in: | Appl Microbiol |
|---|---|
| Príomhchruthaitheoirí: | , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
American Society for Microbiology (ASM)
1971
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| Ábhair: | |
| Rochtain ar líne: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377409/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4328864/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.22.2.177-183.1971 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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