Linked Life Data

3275293

Source:http://linkedlifedata.com/resource/pubmed/id/3275293

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1990-10-26
pubmed:abstractText
The influence of pH on strains of Pseudomonas spp. and Enterobacter agglomerans that cause spoilage of cottage cheese varieties during storage at 7 degrees C has been investigated. In a culture medium adjusted to the required pH with HCl, 57 of 64 strains of Pseudomonas spp. grew at pH 4.8 when incubated at 7 degrees C but a very low proportion of strains grew at pH 4.7 or pH 4.6 and none at pH 4.5. At 20 degrees C some of the pseudomonads grew at pH 4.4. Three out of nine strains of E. agglomerans grew at pH 3.8 when incubated at 7 degrees C and at pH 3.6 when incubated at 20 degrees C. In cultures of E. agglomerans at controlled pH and 20 degrees C, after a lag phase the doubling time at pH 4.1 was 2 h, and at pH 7.0 was 1.4 h.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Feb
pubmed:issn
0168-1605
pubmed:author
pubmed:issnType
Print
pubmed:volume
6
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
43-9
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1988
pubmed:articleTitle
The effect of pH on the initiation of growth of cottage cheese spoilage bacteria.
pubmed:affiliation
Agricultural and Food Research Council, Institute of Food Research, Norwich, U.K.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't