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The influence of pH and temperature on initiation of growth of Salmonella spp.
Author(s) -
FERREIRA MARIA ADÉLIA S. S.,
LUND BARBARA M.
Publication year - 1987
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1987.tb01616.x
Subject(s) - salmonella , incubation , yeast extract , serotype , yeast , microbiology and biotechnology , biology , food science , bacteria , chemistry , biochemistry , fermentation , genetics
The ability of 13 strains of Salmonella , representing 12 serotypes, to grow in a tryptone‐yeast extract‐glucose medium, acidified with HC1 to pH values between 3.80 and 5.60 at intervals of 0.20 units, has been investigated. During incubation at 30°C, growth occurred at minimum pH values of 3.8–4.0 in 1–3 d. At 20°C, growth occurred at minimum pH values of 3.8–4.2 in 3–5 d. In tests incubated at 10°C, growth occurred at minimum pH values of 4.4–4.8 in between 10 and 19 d.