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Autor:
J. Glenn Songer, Charles E. MacGowan, Duncan MacCannell, Angela Thompson, Beverly Jolbitado, Henrietta D. Hardin, Brandi Limbago, L. Hannah Gould, J. Scott Weese, Stephanie R. Estes, Sharon A Greene
Publikováno v:
Food Microbiology. 32:448-451
Three previously described methods for culture of Clostridium difficile from meats were evaluated by microbiologists with experience in C. difficile culture and identification. A consensus protocol using BHI broth enrichment followed by ethanol shock
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69935aeac677e120d8f36beb0086957e
https://doi.org/10.1016/j.fm.2012.08.005
https://doi.org/10.1016/j.fm.2012.08.005
