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ҁFPirttijarvi T. S. M. 
sNAŁFInternational Journal of Food Microbiology, (1998), <B>44</B>, 31-41
ێF2.<I>Bacillus cereus</I>
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<ITEM3>
 
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<ITEM4> \n̐
 
GARAKF302́AGAJF189́AGAYF130́AGAHF62́AGAMALF37
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<ITEM5>
 
1)ۂ̕FPhenol Red Egg Yolk Polymixin Agar30A48Ԕ|{B
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1)ZEXۂ̕F͂720̂̂A120(17%)<I>B. cereus</I> oꂽB́Ał͌̐3%AŏIi̔ZkzG[ł76%<I>B.cereus</I> (10cfu/ml)oꂽB
2)ۂ̕ށFɎ_ҌeXgAŎアJ[C\Lۊ͐ѐĤ͂߂ł͂قƂǕȂAH̍ŏIiKɌɂČoB܂AzG[HR̃ZEXۂ̎b_ǵA^CvXgCу`[Y̖EێRƈقȂBzG[ZkH̃ZEXۂ16SrDNAV[NGX(500bp)ł̓^CvXgC100%vAb_gʂقƂǃZEXۂł͂ȂBR̃ZEXۂׂ͂1邢2ȏ̃t@[W(n=17)ɑ΂đϐȂAzG[HR43%̓t@[WɑϐłBH(>30)番23ۊ8ȉł͐炵ȂAEێ(2`4)番7̂2̑Bx5.3y7.0łB
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<ITEM7>
 
International Journal of Food Microbiology, 44, 31
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<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=International Journal of Food Microbiology, 44, 31
