Effect of Pyruvate on Recovery of Fungi from Foods
- 1 March 1986
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 49 (3) , 231-232
- https://doi.org/10.4315/0362-028x-49.3.231
Abstract
The addition of 0.5% sodium pyruvate to antibiotic-supplemented plate count agar significantly increased the recovery of fungi from 50 food samples. Both yeasts and molds responded to the addition of pyruvate, with an overall increase in recovery of 8.0%.This publication has 3 references indexed in Scilit:
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- Effect of free-radical scavengers on enumeration of thermally stressed cells of Staphylococcus aureus MF-31Applied and Environmental Microbiology, 1982
- Hydrogen peroxide and superoxide radical formation in anaerobic broth media exposed to atmospheric oxygenApplied and Environmental Microbiology, 1978