Growth of Clostridium perfringens in Food Proteins Previously Exposed to Proteolytic Bacilli

Proteolytic sporeforming bacteria capable of surviving processing heat treatments in synthetic or fabricated protein foods exhibited no antagonistic effects on growth of Clostridium perfringens, but instead shortened the lag of subsequent growth of C. perfringens in sodium caseinate and isolated soy...

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Bibliographic Details
Published in:Appl Microbiol
Main Authors: Schroder, D. J., Busta, F. F.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology (ASM) 1973
Subjects:
Food Microbiology and Toxicology
Online Access:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379883/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4357650/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.5.675-681.1973
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