Heat Injury and Recovery of Vegetative Cells of Clostridium botulinum Type E

Vegetative cells of Clostridium botulinum type E (Tenno) were heated at 40.5 C in a prereduced peptone-yeast extract broth (PY). During the heating period, cell numbers remained essentially constant for 3 h as indicated by roll tube counts in PY agar (PYA); however, injury and recovery from injury w...

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書目詳細資料

發表在:	Appl Microbiol
Principais autores:	Pierson, M. D., Payne, S. L., Ades, G. L.
格式:	Artigo
語言:	Inglês
出版:	American Society for Microbiology (ASM) 1974
主題:	Food Microbiology and Toxicology
在線閱讀:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380049/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4595963/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.2.425-426.1974
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