Combined Effect of Water Activity, pH and Temperature on the Growth ofClostridium botulinumfrom Spore and Vegetative Cell Inocula-Reference-Cited by-同舟云学术

Combined Effect of Water Activity, pH and Temperature on the Growth ofClostridium botulinumfrom Spore and Vegetative Cell Inocula

Published:1967-12 Issue:3 Volume:30 Page:420-429
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Baird-Parker A. C.,Freame Barbara

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1967.tb00320.x/fullpdf

Reference31 articles.

1. Anderton , J. I. 1963 Pathogenic organisms in relation to pasteurized cured meats Leatherhead, British Food Manufacturing Industries Research Association

2. Bever , J. S. Halvorson , H. O. 1948 Rep. Hormel, Inst. Univ. Minn 1947-8, in Scott (1955)

3. Brown , W. L. 1956 The production and germination requirements of putrefactive anaerobe 3679 PhD Thesis

4. Campbell , L. L. 1957 Bacterial spore germination-definitions and methods of study Spores H. O. Halvorson

Cited by 177 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Screening Lactic Acid Bacteria Strains for Their Tolerance to Increased Osmotic Pressure and Their Suitability to Ensile High Dry Matter Forages;Agriculture;2024-05-25

2. Water Activity;Encyclopedia of Astrobiology;2023

3. The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage;Food Microbiology;2021-12

4. Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese;Foods;2021-08-21

5. Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread;Food Science and Biotechnology;2020-06-23