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Effect of Heat on the Antimicrobial Activity of Brilliant Green Dye

Antimicrobial activity of brilliant green dye in Trypticase soy broth (BBL) is reduced and ultimately destroyed by prolonged autoclaving at 121 C. Loss of antimicrobial activity is accompanied by decolorization of the dye. This is consistent with other evidence that antimicrobial activity of brillia...

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Détails bibliographiques
Auteurs principaux: Moats, W. A., Kinner, J. A., Maddox, S. E.
Format: Artigo
Langue:Inglês
Publié: 1974
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC380161/
https://ncbi.nlm.nih.gov/pubmed/4208510
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