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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Microbiol
Päätekijät:	Schroder, D. J., Busta, F. F.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1973
Aiheet:	Food Microbiology and Toxicology
Linkit:	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
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!