ԍFs-41
^CgFThe survival of <I>Staphylococcus aureus</I> during the fermentation and storage of yoghurt
M^CgF-
ҁFPazakova, J., et al.
sNAŁFJournal of Applied Microbiology, (1997), <B>82</B>, 659-662
ێF1.<I>Staphylococcus aureus</I>
@
<ITEM1> \n̖ړI
 
[Og̔yAɂStaph. aureus̑肵ApHA_xA_ʂ̕ωƂ̊֌W𒲂ׂB
@
<ITEM2> \n̖
 
<I>Staphylococcus aureus</I> CCM 5984
@
<ITEM3>
 
Staph. aureusMicro-organisms in BrnoCzech Collection蓾B@1l40ml̃X^[^[yE+2AE+3AE+4AE+5AE+6AE+7AE+8̋1mlڎB433.5ԔyA472ԒB
@
<ITEM4> \n̐
 
ڎ킷ېE+2E+8Ŕy30ɁA24A48A72ԌɃTvOB
@
<ITEM5>
 
Baird-Parker agar̕\ʂɃTvhzi@j@Ref. Anon. (1987) STN 56 0089. Potravinarske vyrobky. Stanoveni poctu <I>Staphylococcus aureus</I>. Czechoslovak Standard, Praha: Vydavatelstvi UNM.
@
<ITEM6>
 
Staph. aureus͔̐yɋ͂ωȂAy̏IɌ͂72Ԍ1/101/100ɂȂB̒̋ې͎̌Ƃē_̑ɋNB̃[Og̍RیʂStaph. aureus̋ېꍇAHł̊댯ɂ͕s\ŁẢqǗ邭łƂ̂ł͂ȂB
@
<ITEM7>
 
Journal of Applied Microbiology, 82, 659
@
<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=Journal of Applied Microbiology, 82, 659
