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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Podrobná bibliografie

Vydáno v:	Appl Microbiol
Hlavní autoři:	Schroder, D. J., Busta, F. F.
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1973
Témata:	Food Microbiology and Toxicology
On-line přístup:	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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