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pro vyhledávání: '"Hsuan-Wen Shen"'
Autor:
Hsuan-Wen Shen, 沈宣汶
94
In this study, Salmonella typhimurium and Bacillus cereus were subjected to acid adaptation at pH 5.5 for 1-4 h and pH 6.3 for 40-90 min, respectively. Effect of acid adaptation on the acid tolerance of Sal. typhimurium and B. cereus at pH 4.
In this study, Salmonella typhimurium and Bacillus cereus were subjected to acid adaptation at pH 5.5 for 1-4 h and pH 6.3 for 40-90 min, respectively. Effect of acid adaptation on the acid tolerance of Sal. typhimurium and B. cereus at pH 4.
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/14365736734521535580
Publikováno v:
Journal of Food and Drug Analysis. 16
In this study, Bacillus cereus was subjected to acid adaptation at pH 6.3 for 40 min. It was found that acid-adapted B. cereus exhibited a higher survival percentage than non-adapted cells after exposure to an acidic condition of pH 4.6. The viable p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99c84aa11c6f14a7e7d6b334a1d71f93
https://doi.org/10.38212/2224-6614.2372
https://doi.org/10.38212/2224-6614.2372
Publikováno v:
International Journal of Food Microbiology. 114:380-385
In this study, Salmonella typhimurium was acid adapted at pH 5.5 for 4 h. The viability of the acid-adapted and non-adapted cells of S. typhimurium was investigated both during the lactic fermentation of skim milk with Streptococcus thermophilus or L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cf7ba92f124046ecf8269a69ffb62b8
https://doi.org/10.1016/j.ijfoodmicro.2006.09.033
https://doi.org/10.1016/j.ijfoodmicro.2006.09.033
Autor:
Hsuan-Wen, Shen
Thesis (M.A.)--National Taiwan University Graduate Institute of Food Science and Technology
Non-Latin script record. Includes bibliographical references
Non-Latin script record. Includes bibliographical references