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pro vyhledávání: '"Gloria L. Tetteh"'
Publikováno v:
International Journal of Food Microbiology. 90:189-195
Shigellae are among the major causes of diarrheal diseases in infants and young children in developing countries. We conducted a study to determine the effect of fermentation of corn and corn/cowpea doughs used to prepare a traditional weaning porrid
Autor:
Gloria L. Tetteh, Larry R. Beuchat
Publikováno v:
International Journal of Food Microbiology. 87:131-138
A study was done to determine the survival, growth, and inactivation characteristics of unadapted, acid-adapted, and acid-shocked Shigella flexneri 2a cells as affected by pH and temperature. The pathogen was grown at 37 degrees C for 18 h in tryptic
Autor:
Gloria L. Tetteh, Larry R. Beuchat
Publikováno v:
Food Microbiology. 20:179-185
The effects of acid stress and heat shock on changes in acid tolerance of Shigella flexneri were determined. The pathogen was grown at 37°C for 18 h in tryptic soy broth (TSB) containing no glucose (TSBNG) (unadapted cells) and TSBNG supplemented wi
Autor:
Gloria L. Tetteh, Larry R. Beuchat
Publikováno v:
Journal of food protection. 64(7)
Survival and growth characteristics of unadapted, acid-adapted, and acid-shocked Shigella flexneri 2a cells in acidified (pH 3.5 to 5.5) tryptic soy broth with 0.25% glucose (TSB) and tryptic soy agar (TSA) were determined. S. flexneri was grown at 3