Literature DB >> 13617944

Inhibition of Clostridium botulinum and molds in aged, surface ripened cheese.

N GRECZ, R O WAGENAAR, G M DACK.   

Abstract

Entities:  

Keywords:  CLOSTRIDIUM BOTULINUM; FOOD/microbiology; PENICILLIUM/culture

Mesh：

Year:  1959        PMID： 13617944      PMCID： PMC1057459          DOI： 10.1128/am.7.1.33-38.1959

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


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  3 in total

1.  Culture of Clostridium botulinum type C with controlled pH.

Authors:  M T McKEE; J F BELL; B H HOYER
Journal:  J Bacteriol       Date:  1958-02       Impact factor: 3.490

2.  Food and water borne disease outbreaks; 1951 summary.

Authors:  C C DAUER
Journal:  Public Health Rep       Date:  1952-11       Impact factor: 2.792

3.  The effect of oxidative rancidity in unsaturated fatty acids on the germination of bacterial spores.

Authors:  N G ROTH; H O HALVORSON
Journal:  J Bacteriol       Date:  1952-04       Impact factor: 3.490
  3 in total
  3 in total

1.  Relation of fatty acids to the inhibition of Clostridium botulinum in aged surface ripened cheese.

Authors:  N GRECZ; R O WAGENAAR; G M DACK
Journal:  Appl Microbiol       Date:  1959-07

2.  Inhibition of Clostridium botulinum by culture filtrates of Brevibacterium linens.

Authors:  N GRECZ; R O WAGENAAR; G M DACK
Journal:  J Bacteriol       Date:  1959-10       Impact factor: 3.490

3.  Storage stability of Clostridium botulinum toxin and spores in processed cheese.

Authors:  N Grecz; R O Wagenaar; G M Dack
Journal:  Appl Microbiol       Date:  1965-11
  3 in total

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