Differentiation of dairy strains of theBacillus cereusgroup by phage typing, minimum growth temperature, and fatty acid analysis-Reference-Cited by-同舟云学术

Differentiation of dairy strains of theBacillus cereusgroup by phage typing, minimum growth temperature, and fatty acid analysis

Published:1991-04 Issue:4 Volume:70 Page:315-324
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Väisänen O. M.,Mwaisumo N. J.,Salkinoja-Salonen M. S.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1991.tb02942.x/fullpdf

Reference25 articles.

1. Incidence of Bacillus cereus in milk and some milk products;Ahmed;Journal of Food Protection,1983

2. Toxin production by Bacillus cereus dairy isolates in milk at low temperatures;Christiansson;Applied and Environmental Microbiology,1989

3. Incidence of psychrotrophic sporeforming bacteria in pasteurised milk and cream products and effect of temperature on their growth;Coghill;The Australian Journal of Dairy Technology,1979

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