EFFECT OF WATER ON THE DEATH RATE OF SERRATIA MARCESCENS
- 1 September 1956
- journal article
- research article
- Published by American Society for Microbiology in Journal of Bacteriology
- Vol. 72 (3) , 368-372
- https://doi.org/10.1128/jb.72.3.368-372.1956
Abstract
The logarithmic death rate of S. marcescens was determined as a function of the total water content in the mixture of cells and solids produced by lyophilization from Naylor and Smith''s solution. The most lethal water content is 50% at which concentration the first order rate constant for decrease in viability is about 25/hour. No one component of the additives seems to be responsible for the high death rate at this water content.Keywords
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