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The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms.

作者信息

Dufrenne J, Delfgou E, Ritmeester W, Notermans S

机构信息

National Institute of Public Health and the Environment, Bilthoven, Netherlands.

出版信息

Int J Food Microbiol. 1997 Jan;34(1):89-94. doi: 10.1016/s0168-1605(96)01170-1.

DOI:10.1016/s0168-1605(96)01170-1
PMID:9029258
Abstract

In current models for predicting microbial growth, the lag phase duration is expressed as a function of the growth rate of the micro-organism. We observed that in addition to the growth rate (as influenced by incubation temperature and NaCl contents), the pre-incubation temperature influences the lag phase duration of foodborne pathogenic micro-organisms.

摘要

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