Výsledky vyhledávání - "Harold R. Curran"

Stimulation of sporogenic and nonsporogenic bacteria by traces of penicillin or streptomycin

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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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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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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INFLUENCE OF PREHEATING, pH, AND HOLDING TEMPERATURE UPON VIABILITY OF BACTERIAL SPORES STORED FOR LONG PERIODS IN BUFFER SUBSTRATES

Autor: Fred R. Evans, Harold R. Curran

Publikováno v: Journal of Bacteriology. 79:361-368

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82a4e1b96947594f8c6ba8d43df098e4
https://doi.org/10.1128/jb.79.3.361-368.1960

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Bacterial Growth in the Udders of Living Cows Compared with that in the Udders Following Death and Removal of the Blood Supply

Autor: Harold R. Curran

Publikováno v: Journal of Infectious Diseases. 48:408-412

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d42f25a72fe5bc1454475d9d087e96ea
https://doi.org/10.1093/infdis/48.4.408

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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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