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H. Einarsson, B. Snygg, C. Eriksson (1983)
Inhibition of bacterial growth by Maillard reaction productsJournal of Agricultural and Food Chemistry, 31
L. Bluhm, Z. Ordal (1969)
Effect of Sublethal Heat on the Metabolic Activity of Staphylococcus aureusJournal of Bacteriology, 97
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Function of cell wall teichoic acid in thermally injured Staphylococcus aureusJournal of Bacteriology, 131
E. Bucker, S. Martin (1982)
Effect of free-radical scavengers on enumeration of thermally stressed cells of Staphylococcus aureus MF-31Applied and Environmental Microbiology, 43
G. Andrews, S. Martin (1979)
Heat inactivation of catalase from Staphylococcus aureus MF-31Applied and Environmental Microbiology, 37
L. Smolka, F. Nelson, L. Kelley (1974)
Interaction of pH and NaCl on enumeration of heat-stressed Staphylococcus aureus.Applied microbiology, 27 3
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D. Erwin, R. Haight (1973)
Lethal and Inhibitory Effects of Sodium Chloride on Thermally Stressed Staphylococcus aureusJournal of Bacteriology, 116
(1983)
Relationship of water activity to prevention of heat injury in Staphylococcus aureus
(1977)
Function of cell wall
E. Bucker, S. Martin, G. Andrews, Z. Ordal (1979)
Effect of Hydrogen Peroxide and Sodium Chloride on Enumeration of Thermally Stressed Cells of Staphylococcus aureus.Journal of food protection, 42 12
(1983)
Heat injury in Staphylococcus aureus 196 E : Metaboi - izable and non - metabolizable sugars and polyols
(1979)
Heat inactivation
Z. Ordal (1969)
Effect ofSublethal Heaton theMetabolic Activity of Staphylococcus aureust
J. Smith, R. Benedict, M. Haas, S. Palumbo (1983)
Heat injury in Staphylococcus aureus 196E: protection by metabolizable and non-metabolizable sugars and polyolsApplied and Environmental Microbiology, 46
Staphylococcus aureus 196E, when grown in a glucose (≥0.25% wt./vol.)-containing medium, produced cells that would undergo injury when subjected to sublethal heat conditions (45 min at 50°C); however, if glucose was omitted from the growth medium, the extent of injury was greatly reduced. Media containing glucose sterilized by filtration or by separate autoclaving produced cells equal in injury susceptibility to medium in which glucose was autoclaved as part of the medium components. Injury also occurred when other sugars such as fructose, mannose, maltose, or lactose were substituted for glucose. Sugar-containing media that produced Staphylococcus aureus of maximal susceptibility to heat injury reached a pH of approximately 6 or lower during growth of the cells. Incubation of staphylococci in growth medium acidified with acetic or lactic acids or HCl did not lead to cells that would undergo injury under the stated conditions. The stimulatory effect of glucose on injury appears to be related to the metabolism of the sugar by Staphylococcus aureus .
Journal of Industrial Microbiology Biotechnology – Springer Journals
Published: Jun 1, 1986
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