Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Z. John Ordal"'
Autor:
Z. John Ordal, Russell S. Flowers
Publikováno v:
Journal of food protection. 42(4)
Many of the operations employed in food processing can sublethally damage staphylococci, temporarily rendering the cells incapable of growth on selective media commonly employed for their enumeration. Stressed staphylococci are, under the proper cond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::365495fb5b85fe4a190b8f9845857279
https://pubmed.ncbi.nlm.nih.gov/30812193
https://pubmed.ncbi.nlm.nih.gov/30812193
Autor:
Z. John Ordal, Rose Klora Busch
Publikováno v:
Journal of bacteriology. 51(6)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::365d55a5813b50a9416ecdacc2a8222b
https://pubmed.ncbi.nlm.nih.gov/20992394
https://pubmed.ncbi.nlm.nih.gov/20992394
Autor:
Z. John Ordal, Gary H. Adams
Publikováno v:
Journal of Food Science. 41:547-550
Conidia of Aspergillus parasiticus (an aflatoxin producer) were harvested from an agar medium, centrifuged, and resuspended in 0.05% Tween-80. The suspension was subjected to a thermal stress of 51°C for up to 4 hr. Viability and thermal injury were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f87e13ef9447910754aa19ced600a14e
https://doi.org/10.1111/j.1365-2621.1976.tb00667.x
https://doi.org/10.1111/j.1365-2621.1976.tb00667.x
Publikováno v:
Applied Microbiology. 16:524-527
Seventeen strains of lactic acid bacteria were assayed for their glycerol ester hydrolase activity by using an improved agar-well technique, and eight strains by determining the activity in cell-free extracts using a p H-stat procedure. All cultures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54cdb3d99187e89c857e719bd0489554
https://doi.org/10.1128/am.16.3.524-527.1968
https://doi.org/10.1128/am.16.3.524-527.1968
Publikováno v:
Canadian Journal of Microbiology. 9:251-258
A replacement technique, whereby spores of Bacillus cereus were produced by transferring vegetative cells into non-nutritive solutions, was employed for the investigation of the relationship between calcium, dipicolinic acid (DPA), and heat resistanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16d5cc6bc60e8e6412f5c36d401be5bb
https://doi.org/10.1139/m63-031
https://doi.org/10.1139/m63-031
Autor:
Z. John Ordal, F. F. Busta
Publikováno v:
Applied Microbiology. 12:106-110
A method, based on germination with 50 m m CaCl 2 and 40 m m sodium dipicolinate (Na 2 DPA), was developed for the determination of total viable counts of bacterial spores requiring heat activation. Incorporation of these germinating agents into Tryp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e674b67853ec257d1e177cd96053846e
https://doi.org/10.1128/am.12.2.106-110.1964
https://doi.org/10.1128/am.12.2.106-110.1964
Publikováno v:
Journal of Food Science. 20:554-558
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::346b132366b5ab47cb4749128088d2ee
https://doi.org/10.1111/j.1365-2621.1955.tb16868.x
https://doi.org/10.1111/j.1365-2621.1955.tb16868.x
Publikováno v:
Journal of Dairy Science. 47:604-611
Summary Tests were made to determine the effect of manufacturing procedures for specific varieties of cheese on the growth and survival of Staphylococcus aureus (MF31) organisms added to milk at the start of the process. The staphylococcal count was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bff298207d0bdd16c3595db02b1dd76a
https://doi.org/10.3168/jds.s0022-0302(64)88729-4
https://doi.org/10.3168/jds.s0022-0302(64)88729-4
Autor:
Z. John Ordal
Publikováno v:
Journal of Milk and Food Technology. 33:1-5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd302c211ee8b0a7572662ceeb73c980
https://doi.org/10.4315/0022-2747-33.1.1
https://doi.org/10.4315/0022-2747-33.1.1
Publikováno v:
Canadian Journal of Microbiology. 18:1015-1021
The heating of Salmonella typhimurium 7136 at 48C produced a sublethal injury. When injured cells were placed in fresh growth medium, they recovered within 3 h their normal tolerance to Levine Eosin Methylene Blue Agar containing 2% NaCl (EMBS). An i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6974ff488d1c80c8d9ddd40e1eae819
https://doi.org/10.1139/m72-158
https://doi.org/10.1139/m72-158