CALCIUM DIPICOLINATE-PROVOKED GERMINATION AND OUTGROWTH OF SPORES OF CLOSTRIDIUM-PASTEURIANUM

被引：7
|
作者：
MACKEY, BM
MORRIS, JG
机构：
来源：
JOURNAL OF GENERAL MICROBIOLOGY | 1972年 / 73卷 / NOV期
关键词：
D O I：
10.1099/00221287-73-2-315
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
引用
收藏
页码：315 / &
相关论文
共 25 条
  • [21] Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment
    Boix, Emmanuelle
    Coroller, Louis
    Couvert, Olivier
    Planchon, Stella
    van Vliet, Arnoud H. M.
    Brunt, Jason
    Peck, Michael W.
    Rasetti-Escargueil, Christine
    Lemichez, Emmanuel
    Popoff, Michel R.
    Andre, Stephane
    FOOD MICROBIOLOGY, 2022, 106
  • [22] INVESTIGATION OF OXIDATION-REDUCTION POTENTIAL AND OF EFFECT OF OXYGEN ON GERMINATION AND OUTGROWTH OF CLOSTRIDIUM-BUTYRICUM SPORES, USING PLATINUM-ELECTRODES
    DOUGLAS, F
    HAMBLETON, R
    RIGBY, GJ
    JOURNAL OF APPLIED BACTERIOLOGY, 1973, 36 (04): : 625 - 633
  • [23] The inhibitory effects of essential oil constituents against germination, outgrowth and vegetative growth of spores of Clostridium perfringens type A in laboratory medium and chicken meat
    Alanazi, Saud
    Alnoman, Maryam
    Banawas, Saeed
    Saito, Ryoichi
    Sarker, Mahfuzur R.
    FOOD MICROBIOLOGY, 2018, 73 : 311 - 318
  • [24] EFFECTS OF POTASSIUM SORBATE AND OTHER ANTI-BOTULINAL AGENTS ON GERMINATION AND OUTGROWTH OF CLOSTRIDIUM-BOTULINUM TYPE-E SPORES IN MICROCULTURES
    SEWARD, RA
    DEIBEL, RH
    LINDSAY, RC
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1982, 44 (05) : 1212 - 1221
  • [25] Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling
    Redondo-Solano, Mauricio
    Valenzuela-Martinez, Carol
    Cassada, David A.
    Snow, Daniel D.
    Juneja, Vijay K.
    Burson, Dennis E.
    Thippareddi, Harshavardhan
    FOOD MICROBIOLOGY, 2013, 35 (02) : 108 - 115
123