Effect of pH and Oxygen Tension on Staphylococcal Growth and Enterotoxin Formation in Fermented Sausage
Commercial fermented 0sausages that contained significant numbers of viable coagulase-positive staphylococci were found to have the growth localized in the outermost areas of the sausage where oxygen tension was highest. Staphylococci were found to be more acid-tolerant aerobically than anaerobicall...
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| Izdano u: | Appl Microbiol |
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| Glavni autori: | , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
American Society for Microbiology (ASM)
1972
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380692/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4631103/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.24.6.891-898.1972 |
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