English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Goldman, Manuel (American Meat Institute Foundation, Chicago, Ill.), R. H.Deibel, and C. F. Niven, Jr . Interrelationship between temperature and sodium chloride on growth of lactic acid bacteria isolated from meat-curing brines. J. Bacteriol.85: 1017–1021. 1963.—An elevation of the temperature limit for growth of somePediococcus homari (Gaffkya homari ) and motileLactobacillus strains could be effected by the addition of sodium chloride to the growth medium. At the optimal temperature for growth, sodium chloride was stimulatory, and as the temperature of incubation was increased a mandatory requirement for sodium chloride was manifested. At the optimal temperature for growth (30 C), the highest sodium chloride concentrations were tolerated; as the temperature was increased, this tolerance decreased, although the optimal sodium chloride concentration increased. No other substances were found that would replace the sodium chloride requirement at higher temperatures of incubation.

INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES