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...
Kaydedildi:
| Yayımlandı: | Appl Microbiol |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1973
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| Konular: | |
| Online Erişim: | 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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