脂肪酸对肉骨粉中沙门氏菌的拮抗作用。
Antagonistic effect of fatty acids against Salmonella in meat and bone meal.
作者信息
Khan M, Katamay M
出版信息
Appl Microbiol. 1969 Mar;17(3):402-4. doi: 10.1128/am.17.3.402-404.1969.
Abstract
The purpose of this study was to determine whether fatty acids have an antagonistic effect on the growth and viability of Salmonella organisms. Thirty-two different lipid materials were used, utilizing a wide range of short and long free fatty acid chains expressed as per cent oleic acid.
摘要
本研究的目的是确定脂肪酸是否对沙门氏菌的生长和生存能力具有拮抗作用。使用了32种不同的脂质材料，涵盖了以油酸百分比表示的各种短链和长链游离脂肪酸。
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