HEAT-RESISTANCE IN SALMONELLA-ENTERITIDIS PHAGE TYPE-4 - THE INFLUENCE OF STORAGE TEMPERATURES BEFORE HEATING

被引：34
|
作者：
HUMPHREY, TJ
机构：
[1] Public Health Laboratory, Exeter, EX2 5AD, Church Lane
来源：
JOURNAL OF APPLIED BACTERIOLOGY | 1990年 / 69卷 / 04期
关键词：
D O I：
10.1111/j.1365-2672.1990.tb01540.x
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Humphrey, T.J. 1990. Heat resistance in Salmonella enteritidis phage type 4: the influence of storage temperatures before heating. Journal of Applied Bacteriology69 493–497. Storage of cultures of Salmonella enteritidis PT4 at either 4° or 8°C before heating significantly increased heat sensitivity. The differences between fresh and stored cultures, which became apparent after 4–7 h, were more pronounced with cultures stored at the lower temperature and in those heated at 60° rather than 55°C. Incubation of the stored cultures in either egg or Lemco broth for 30 min at 37°C prior to heating enabled the organisms to recover heat resistance. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：493 / 497
页数：5
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