Combined Effects of Water Activity, Solute, and Temperature on the Growth of Vibrio parahaemolyticus
Vibrio parahaemolyticus was grown at 36 C in tryptic soy broth (pH 7.8) containing added levels of NaCl ranging from 0.5 to 7.9% (wt/wt). The fastest generation time was 16.4 min in tryptic soy broth containing 2.9% NaCl (TSBS) which corresponded to a water activity (a(w)) of 0.992 (±0.005). Tryptic...
محفوظ في:
| الحاوية / القاعدة: | Appl Microbiol |
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| المؤلف الرئيسي: | |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology (ASM)
1974
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380211/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4598433/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.6.1075-1080.1974 |
| الوسوم: |
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