Nalaganje...

Habituation of Salmonella spp. at Reduced Water Activity and Its Effect on Heat Tolerance

The effect of habituation at reduced water activity (a(w)) on heat tolerance of Salmonella spp. was investigated. Stationary-phase cells were exposed to a(w) 0.95 in broths containing glucose-fructose, sodium chloride, or glycerol at 21°C for up to a week prior to heat challenge at 54°C. In addition...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
Main Authors: Mattick, K. L., Jørgensen, F., Legan, J. D., Lappin-Scott, H. M., Humphrey, T. J.
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2000
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC92400/
https://ncbi.nlm.nih.gov/pubmed/11055944
Oznake: Označite
Brez oznak, prvi označite!