Addition of a surfactant to tryptic soy broth allows growth of a Lactic Acid Bacteria food antimicrobial, Escherichia coli O157:H7, and Salmonella enterica

✍ Scribed by T.F. Cálix-Lara; T. Duong; T.M. Taylor

• Book ID: 115273546
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 290 KB
• Volume: 54
• Category: Article
• ISSN: 0266-8254
• DOI: 10.1111/j.1472-765x.2012.03218.x