American Society for Microbiology

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Incidence of Vibrio parahaemolyticus in Chesapeake Bay
American Society for Microbiology - Tập 30 Số 2 - Trang 251-257 - 1975
Tatsuo Kaneko, Rita R. Colwell
A Bay-wide survey of the distribution of Vibrio parahaemolyticus was carried out in Chesapeake Bay during May 1972, to determine whether the annual cycle of V. parahaemolyticus which was observed to occur in the Rhode River subestuary of Chesapeake Bay took place in other parts of Chesapeake Bay. In an earlier study, April to early June, when the water temperature rises from 14 to 19 C, was found ... hiện toàn bộ
Development of a Simple Method for Concentrating Enteroviruses from Oysters
American Society for Microbiology - Tập 29 Số 1 - Trang 21-26 - 1975
Mark D. Sobsey, Craig Wallis, Joseph L. Melnick
Effect of Physical Parameters on the In Situ Survival of Escherichia coli MC-6 in an Estuarine Environment
American Society for Microbiology - Tập 30 Số 5 - Trang 800-806 - 1975
Maria A. Faust, A. E. Aotaky, Michael T. Hargadon
Survival of Escherichia coli MC-6 of fecal origin in an estuarine environment as affected by time, water temperature, dissolved oxygen, salinity, and montmorillonite in diffusion chambers has been elucidated. Several in situ physical parameters were recorded simultaneously, and viable cell numbers were estimated. The survival of the bacteria varied seasonally. Montmorillonite addition extended the... hiện toàn bộ
Production of Fluorescence on Packaged Chicken12
American Society for Microbiology - Tập 9 Số 6 - Trang 549-553 - 1961
A. A. Kraft, John C. Ayres
Sugar Substrates for l -Lysine Fermentation by Ustilago maydis
American Society for Microbiology - Tập 20 Số 5 - Trang 687-692 - 1970
A Sánchez-Marroquín, M. Ledezma, R. Carreño
The extracellular production of l -lysine in media with cane sugar, blackstrap molasses, or clarified sugar-cane juice by a previously obtained mutant of Ustilago maydis was studied. Enzymatically inverted clarified juice (medium J-3) gave 2.9 g of lysine per liter under the following conditions: inoculum, 5%; p H 5.8; temperature, 30 C; K La in the fermentors, 0.41 mmoles of O 2 per liter per min... hiện toàn bộ
Survival of Vibrio parahaemolyticus in Cooked Seafood at Refrigeration Temperatures
American Society for Microbiology - Tập 27 Số 4 - Trang 657-661 - 1974
J. G. Bradshaw, David Francis, Robert M. Twedt
Microbiological Evaluation of Cold-Water Shrimp (Pandalus borealis)
American Society for Microbiology - Tập 25 Số 6 - Trang 858-861 - 1973
Francis A. Zapatka, Beverly Bartolomeo
Adsorption of Vibrio parahaemolyticus onto Chitin and Copepods
American Society for Microbiology - Tập 29 Số 2 - Trang 269-274 - 1975
Tatsuo Kaneko, Rita R. Colwell
Fluorimetric Technique for Monitoring Changes in the Level of Reduced Nicotinamide Nucleotides in Continuous Cultures of Microorganisms
American Society for Microbiology - Tập 19 Số 3 - Trang 446-450 - 1970
David E. Harrison, Britton Chance
New Method for Detecting Bacteriocin Production
American Society for Microbiology - Tập 20 Số 2 - Trang 282-283 - 1970
D. A. Kékessy, J. D. Piguet
Tổng số: 59   
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