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Use of Gradient Plates To Study Combined Effects of Temperature, pH, and NaCl Concentration on Growth of Monascus ruber van Tieghem, an Ascomycetes Fungus Isolated from Green Table Olives
The effect of temperature, pH, and sodium chloride concentration on the growth of the Ascomycetes fungus Monascus ruber van Tieghem, the main spoilage microorganism during storage of table olives, was studied by using the gradient plate technique. Gradients of NaCl (3 to 9%, wt/vol) at right angles...
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| Fformat: | Artigo |
| Iaith: | Inglês |
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American Society for Microbiology
2005
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| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC544243/ https://ncbi.nlm.nih.gov/pubmed/15640213 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.1.392-399.2005 |
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