Effect of volatile fatty acids on Salmonella typhimurium.
作者信息
Goepfert J M, Hicks R
出版信息
J Bacteriol. 1969 Feb;97(2):956-8. doi: 10.1128/jb.97.2.956-958.1969.
Abstract
摘要
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本文引用的文献
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Action of Acetic Acid on Food Spoilage Microörganisms.醋酸对食品腐败微生物的作用
J Bacteriol. 1940 May;39(5):499-515. doi: 10.1128/jb.39.5.499-515.1940.
2
Inhibition of Shigella flexneri by the normal intestinal flora. I. Mechanisms of inhibition by Klebsiella.正常肠道菌群对福氏志贺菌的抑制作用。I. 克雷伯菌的抑制机制。
J Bacteriol. 1967 Apr;93(4):1369-73. doi: 10.1128/jb.93.4.1369-1373.1967.
3
Influence of pH on the inhibitory activity of formic and acetic acids for Shigella.pH对甲酸和乙酸抑制志贺氏菌活性的影响。
J Bacteriol. 1967 Jun;93(6):2029-30. doi: 10.1128/jb.93.6.2029-2030.1967.
4
Effect of food intake on growth and survival of salmonellas and Escherichia coli in the bovine rumen.食物摄入对牛瘤胃中沙门氏菌和大肠杆菌生长及存活的影响。
J Gen Microbiol. 1967 Jan;46(1):125-34. doi: 10.1099/00221287-46-1-125.
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Behavior of Salmonella typhimurium during manufacture and curing of cheddar cheese.鼠伤寒沙门氏菌在切达干酪生产和成熟过程中的行为。
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