Relationships of Temperature and Sodium Chloride Concentration to the Survival of Vibrio parahaemolyticus in Broth and Fish Homogenate
The interaction of temperature and NaCl concentration in affecting the survival of three strains of Vibrio parahaemolyticus was studied in Trypticase soy broth and fish homogenate. Cells of V. parahaemolyticus suspended in Trypticase soy broth without NaCl were quite unstable and readily killed. The...
Сохранить в:
| Опубликовано в:: | Appl Microbiol |
|---|---|
| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1972
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380339/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4552888/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.23.2.321-325.1972 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|