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FACTORS INFLUENCING SURVIVAL OF STAPHYLOCOCCUS AUREUS DURING FREEZE-DRYING.

Author(s) : GOPAL RAO K. R.

Type of article: Article

Summary

DISCUSSION OF THE EFFECT OF THE DIFFERENT FACTORS OF THE PROCESSUS, CONSIDERED INDIVIDUALLY QUICK-FREEZING TO 243 K (-30 DEG C), 8 TO 12 HOURS SUBLIMATION AT 303-308 OR 323-328 K (30-35 OU 50-55 DEG C), VARIABLE VACUUM LEVEL TO WHICH DIFFERENT MEDIA (MILK, MEAT, ORGANIC CULTURE MEDIA) CONTAINING STAPHYLOCOCCUS AND/OR A USUAL CONTAMINATING MICROFLORA, ARE SUBJECTED. THE FACTOR TO WHICH THE BACTERIA ARE THE MOST SENSITIVE IS VACUUM LEVEL. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-3053.

Details

  • Original title: FACTORS INFLUENCING SURVIVAL OF STAPHYLOCOCCUS AUREUS DURING FREEZE-DRYING.
  • Record ID : 1984-0830
  • Languages: English
  • Source: Chem. Mikrobiol. Technol. Lebensm. - vol. 8 - n. 1
  • Publication date: 1983

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