LOSS OF VIABILITY AND METABOLIC INJURY OF STAPHYLOCOCCUS-AUREUS RESULTING FROM STORAGE AT 1-DEGREE-C, 3-DEGREES-C, 5-DEGREES-C AND 7-DEGREES-C

被引：7

作者：

PATTERSON, TE ^{[1
]}

JACKSON, H ^{[1
]}

机构：

[1] UNIV ALBERTA, DEPT FOOD SCI, EDMONTON T6G 2N2, ALBERTA, CANADA

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1979年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2672.1979.tb02596.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

S. aureus incubated in Tryptic Soy Broth at 1.degree., 3.degree., 5.degree. and 7.degree. C became increasingly sensitive to Mannitol Salt Agar. Injury, as measured by salt sensitivity, decreased with increasing temperature from 1-7.degree. C.

引用

页码：173 / 177

页数：5

共 8 条

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