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...
Gardado en:
| Publicado en: | Appl Microbiol |
|---|---|
| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1974
|
| Assuntos: | |
| Acceso en liña: | 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 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|