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Publikováno v:
Annals of Microbiology. 56:25-27
Resistance ofStaphylococcus aureus to acid pH was studied.Staphylococcus aureus ATCC 6538 was acid-adapted at pH 5.0 in tryptic soy broth (TSB) for 4 h. Commercial products, mayonnaise pH 3.57, rape pH 3.72, fatty yogurt pH 4.01, were purchased from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0825c32512ac65402e58905e94c1f2a7
https://doi.org/10.1007/bf03174965
https://doi.org/10.1007/bf03174965
