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...
Guardat en:
| Publicat a: | Appl Microbiol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1974
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380161/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4208510/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.5.844-847.1974 |
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