Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats.
作者信息
EVANS J B, LECHOWICH R V, NIVEN C F
出版信息
Appl Microbiol. 1956 Nov;4(6):360-3. doi: 10.1128/am.4.6.360-363.1956.
Abstract
摘要
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Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats.腌制成分和工艺对腌制肉类内部及表面葡萄球菌存活和生长的影响。
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本文引用的文献
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Influence of Organic Acids, Sugars, and Sodium Chloride upon Strains of Food Poisoning Staphylococci.有机酸、糖和氯化钠对食物中毒性葡萄球菌菌株的影响。
Am J Public Health Nations Health. 1940 Sep;30(9):1040-9. doi: 10.2105/ajph.30.9.1040.
2
Inhibiting Effect of Acetic Acid upon Microorganisms in the Presence of Sodium Chloride and Sucrose.乙酸在氯化钠和蔗糖存在下对微生物的抑制作用。
J Bacteriol. 1940 Aug;40(2):255-69. doi: 10.1128/jb.40.2.255-269.1940.
3
Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products.导致腌肉制品变绿的异型发酵乳酸菌的营养需求。
J Bacteriol. 1951 Nov;62(5):599-603. doi: 10.1128/jb.62.5.599-603.1951.
4
Factors affecting the bacteriostatic action of sodium nitrite.影响亚硝酸钠抑菌作用的因素。
Appl Microbiol. 1955 May;3(3):154-9. doi: 10.1128/am.3.3.154-159.1955.
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