ԍFb-38
^CgFIncidence and biochemical characteristics of <I>Bacillus</I> flora in sardinian dairy products
M^CgFTWjA(C^A)̗_i<I>Bacillus</I>ۑp̕pxƐwI
ҁFCosentino S, Mulargia A F, Pisano B, Tuveri P, Palmas F
sNAŁFInternational Journal of Food Microbiology@(1997), <B>38</B>, (2/3), 235-238
ێF2.<I>Bacillus cereus</I>
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<ITEM5>
 
1)`[YTv10g0.1%ŋۃyvg90mɓXg}bJ[ŃzQiCYB
2)Tv10{߂͑S0.1%ŋۃyvgōsA<I>Bacillus</I>ۂ̐͒TSVւ̕hzɂ葪A1:10߉t10ml𓒗8015M}pTSVɓhđ肵B
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378̓i265i(70)<I>Bacillus</I>oBې10`1200cfu/ml܂głB265̗zTv483A14𕪗Bő̍D⊔<I>B.cereus</I>(Ŝ18D6)łB<I>B.coagulans</I>A<I>B.mycoides</I>A<I>B.subtilis</I>ȂǂʓIȒۂłA<I>B.stearothermophilus</I>DȍDMۂłB90<I>B.cereus</I>72(65)tgebNXÏW@œőfYB͎̊YȂoxȉ̂̂łB
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International Journal of Food Microbiology, 38, 235
@
<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=International Journal of Food Microbiology, 38, 235

<LIST1>

b-38-1.gif