The effect of redox potential, and its interaction with sodium chloride concentration, on the probability of growth of Clostridium botulinum type E from spore inocula-Reference-Cited by-同舟云学术

The effect of redox potential, and its interaction with sodium chloride concentration, on the probability of growth of Clostridium botulinum type E from spore inocula

Published:1984-01 Issue:1 Volume:1 Page:49-65
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Lund B.M.,Wyatt G.M.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

1. Factors affecting the germination of spores of Clostridium botulinum Type E;Ando;Jpn J. Microbiol.,1970

2. Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore inocula;Baird-Parker;J. Appl. Bacteriol.,1967

3. Adaptation of biphasic culture technique to the sporulation of Clostridium botulinum Type E;Bruch;J. Food Sci.,1968

4. Demonstration of botulinus toxins and Clostridium botulinum in foods;Crisley,1964

5. The effect of oxygen on the germination and outgrowth of Clostridium butyricum spores and changes in the oxidation—reduction potential of cultures;Douglas;J. Appl. Bacteriol.,1974

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