Abstract:
:Clostridium-botulinum type A and type B spores were stored in tomato juice (pH 4.2) and citric acid-phosphate buffer (pH 4.2) at 4, 22, and 32 degrees C for 180 days. The spore count was determined at different intervals over the 180-day storage period. There was no significant decrease in the number of type A spores in either the tomato juice or citric acid-phosphate buffer stored for 180 days at 4, 22, and 32 degrees C. The number of type B spores did not decrease when storage was at 4 degrees C, but there was an approximately 30% decrease in the number of spores after 180 days of storage at 22 and 32 degrees C.
journal_name
Appl Environ Microbioljournal_title
Applied and environmental microbiologyauthors
Odlaug TE,Pflug IJdoi
10.1128/AEM.34.1.30-33.1977subject
Has Abstractpub_date
1977-07-01 00:00:00pages
30-3issue
1eissn
0099-2240issn
1098-5336journal_volume
34pub_type
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更新日期:2006-04-01 00:00:00
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