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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...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Mattick, K. L., Jørgensen, F., Legan, J. D., Lappin-Scott, H. M., Humphrey, T. J.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2000
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC92400/
https://ncbi.nlm.nih.gov/pubmed/11055944
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