The purpose of this study was to compare and test the efficiency of the leading kinds of media being used for the isolation and identification
of Clostridium botulinum type E strains, and to develop a
more reliable method and media for the differentiation of this organism
based on the "pearly...
Gamma irradiation inactivation kinetics were studied using
fifteen organisms naturally contaminating seafoods. Survival curves
for seven Salmonella, three Shigella, two Streptococcus species and
a Staphylococcus, Escherichia and Proteus species were determined
using Hartsell's broth and fresh oysters. Also, the Shigella species
and one species of Streptococcus, Escherichia and Proteus were...
Studies were conducted under controlled conditions in order
to observe the resulting survival patterns in solid crabmeat of
Salmonella typhosa, Salmonella paratyphi B, and SaImonella wichita
following individual exposure to various doses of gamma radiation.
As shown in their survival curves, these species of Salmonella
exhibited in varying degrees a...
Disc gel electrophoresis of the vegatative cell -free extracts ofstrains of Clostridium botulinum types A, B, C, E, and F and therelated nontoxic group showed limited value as a means for identifyingthese closely related microorganisms, since separation,though not consistent in all cases, could only be based on the numberof protein...
The purpose of this study was to examine the culture
supernatants of various strains of Clostridium botulinum
for characteristic extracellular enzymes which can facilitate
their rapid identification.
A convenient, efficient, water-cooled flat gel electrophoretic
unit was utilized to concentrate and purify the
total proteins and extracellular enzymes present in the...
Studies have been made to determine the limits of tolerance to
gamma radiation for 15 cultures of the following bacterial species
both in culture media and in irradiation-sterilized seafoods (crab-meat,
halibut and shrimp) inoculated with Salmonella (seven species),
Shigella (three species), and one species each of Neisseria, Myco-bacterium, Esctrerichia, Proteus...
Numerous attempts have been made to identify the flavor
compounds in Blue cheese, however, duplication of Blue cheese
flavor has not yet been accomplished. Therefore, it was desirable
to make a qualitative and quantitative investigation of Blue
cheese flavor compounds and to study the effect of certain microorganisms
on Blue...