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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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Schroder, D. J., Busta, F. F.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1973
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	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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