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Some environmental and nutritional factors affecting growth of associated microorganisms of agadagidi
Author(s) -
Sanni A. I.
Publication year - 1989
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620290914
Subject(s) - microorganism , food science , chemistry , environmental chemistry , biology , bacteria , genetics
A determination of the effect of temperature on growth of the test organisms revealed an optimum range of 30°–37°. From the pH– growth studies, tolerance to low pH levels was observed for all the microorganisms but the optimal range was 5.1–7.2. Various carbohydrates as sources of carbon were utilized.