ԍFs-104
^CgFThe Fate of <I>Salmonella</I> typhimurium and <I>Staphylococcus aureus</I> in Cottage Cheese Whey
M^CgFJbe[WzG[<I>Salmonella</I> typhimurium  <I>Staphylococcus aureus</I>̎
ҁFWesthoff D. C. and Engler T.
sNAŁFJournal of Milk Food Technology, (1973), <B>36</B>, (1), 19
ێF1.<I>Staphylococcus aureus</I>
@
<ITEM1> \n̖ړI
 
Jbe[WzG[<I>Salmonella</I> typhimurium  <I>Staphylococcus aureus</I>̐cmFB
@
<ITEM2> \n̖
 
Jbe[WzG[
@
<ITEM3>
 
-
@
 
<ITEM4> \n̐
 
-
@
<ITEM5>
 
1)zG[@Jbe[W`[YzG[6000G30ԉS0.45ʃutB^[ł߁BzG[40NaOHpH4.8ɒB|{邢͒ڎ_zG[HTSTEےEɓ_pH4.6ɂA130F15ԉMAŋۃ`[YNXł߂B
2)gpہ@<I>Salmonella</I> typhimurium ATCC 11331A<I>Staphylococcus aureus</I> ATCC 8095B
3)ڎ@@LJ`[͉h{VΖʂ3524Ԕ|{B100mlTSBɐڎ킵A18Ԕ|{BTSBɐAp353Ԕ|{B26000GA20SAW߂זE10ml̃_igEobt@[ipH6.8jɌBKvƂזEZxɊ߂AڎɎgpBڎシɃTvOAc5A25A35Ŕ|{B
4)Tľo@20ml̃zG[ŋۂ40Ր\[_ŒaA80ml̃ZiCgVX`uXiSCBjɉ3524Ԕ|{BSCBuAgO[V(BGA)ɓh3548Ԕ|{BT^IȃTlRj[ƂgvVK[SV(TSI)̐hѐڎ킵3518Ԕ|{BTlǂ͑g0hRŊmFBvBGAōsB
5)uhEۂ̌o@Tv0.5mlVogel-JohnsonVɐڎ킵35Ŕ|{i2448Ԕ|{jBT^IȃRj[OFуRAO[[ŊmFBv̓}jg[V(MSA)ōsB
@
<ITEM6>
 
1)Tl͐ڎʂ1.9xE+3cell/ml邢͂ȉ̂Ƃ́A3ȏ̕ۑTv猟oꂸB2)uhEۂ̓TlpHɑϐB3)ې1.0xE+6cell/ml̎Tl2535ɂĈ99.99Bl̏ŃuhEۂ͏2590A3599B4)5ۑł̓uhEۂ̐\͂قƂǉeȂB5)2535ł̗ۂ̋}ȕśA_݂̑ɂpH(4.5-4.6)ɂĐłB
@
