Zobrazeno 1 - 10 of 40 pro vyhledávání: '"Harold R. Curran"'
1
Stimulation of sporogenic and nonsporogenic bacteria by traces of penicillin or streptomycin
Autor: Fred R. Evans, Harold R. Curran
Publikováno v: Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.). 64(2)
SummarySuitable, low concentrations of penicillin or streptomycin in sterile milk (autoclaved) stimulated the growth of many spore-formers and Staphylococcus aureus and Streptococcus agalactiae. The degree of stimulation differed with the organism an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3672b847d1ef3402b3d203f736e5404
https://pubmed.ncbi.nlm.nih.gov/20287385
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2
Temperature-Time Relationships for High-Temperature-Short-Time Sterilization of Evaporated Milk
Autor: R.W. Bell, Harold R. Curran, Fred R. Evans
Publikováno v: Journal of Dairy Science. 27:909-912
Summary The temperature-time relationships for the destruction of spores in concentrated whole milk by high-temperature-short-time heating are given and the method described. The required killing time is an exponential function of the temperature.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a5b9b42f237b77d058525a2265213150
https://doi.org/10.3168/jds.s0022-0302(44)92665-2
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3
PHYSICAL SURFACE FEATURES AND CHEMICAL DENSITY OF DRY BACTERIAL SPORES
Autor: Harold R. Curran, E. Berlin, Michael J. Pallansch
Publikováno v: Journal of Bacteriology. 86:1030-1036
Berlin , E. (U.S. Department of Agriculture, Washington, D.C.), H. R. Curran, and M. J. Pallansch . Physical surface features and chemical density of dry bacterial spores. J. Bacteriol. 86: 1030–1036. 1963.—Gas-displacement and gas-adsorption tec
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5693e8c6ae02440284059a876e0c9878
https://doi.org/10.1128/jb.86.5.1030-1036.1963
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6
The Preserving Action of Subtilin and Mild Heat in Normal and Concentrated Milk
Autor: Fred R. Evans, Harold R. Curran
Publikováno v: Journal of Dairy Science. 35:1101-1106
Summary Normal and concentrated milks, with and without artificially added resistant bacterial spores, were processed with subtilin and heat at 100° C. for 10min. and observed for spoilage over a period of 5 to 8 mo. Spoilage occurred consistently i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fbec6e4bb09fac994b0682bcb3169b85
https://doi.org/10.3168/jds.s0022-0302(52)93798-3
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