ShareSummary
Comparison of growth rate of 12 strains of Aeromonas as a function of temperature (4-45 deg C), pH (3.5-8.5) and of sodium choride content (0.5-6.5%) and/or nitrite content (0-100 microgrammes per millilitre). The authors noted no significant difference between growth in clinical strains and food-motile strains.
Details
- Original title: Influence of temperature, pH, sodium chloride and sodium nitrite on the growth of clinical and food motile Aeromonas spp. strains.
- Record ID : 1997-2897
- Languages: English
- Source: Arch. Lebensmittelhyg. - vol. 47 - n. 2
- Publication date: 1996
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Indexing
- Themes: Chilling of foodstuffs
- Keywords: Food; Microbiology; Temperature; Bacteria; Ph; Nitrite; Growth; Sodium chloride
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