Influence of Bacterial Interaction on Resazurin Reduction Times
Open Access
- 1 June 1959
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 42 (6) , 1099-1100
- https://doi.org/10.3168/jds.s0022-0302(59)90697-6
Abstract
The speed of resazurin reduction by bacteria in reconstituted skim milk was found to be a function of total inoculum size, species involved, and interactions among different cultures present. A synergistic effect was demonstrated between different strains of Pseudomonas fluorescens. and between Bacillus sp. and Pseudomonas sp. The synergistic effects could be masked by using excessively large or extremely small inocula.This publication has 2 references indexed in Scilit:
- 480. The role of micro-organisms in dye-reduction and keeping-quality tests: II. The effect of micro-organisms when added to milk in pure and mixed cultureJournal of Dairy Research, 1952
- The Physiological Types of Bacteria in Milk in Relation to Reduction of Methylene BlueJournal of Dairy Science, 1939