Effect of Culture pH on D Value, Cell Growth and Sporulation Rates of P.A. 3679 Spores Produced in an Anaerobic Fermentor
- 1 March 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (2) , 467-470
- https://doi.org/10.1111/j.1365-2621.1983.tb10768.x
Abstract
The submerged culture of P.A. 3679 spores was studied in an anaerobic fermentor with pH control. The control of pH was necessary for sporulation in trypticase soy broth medium supplemented with 5.0 g/L or more glucose. D values, growth rates, and sporulation rates showed variation with pH in the range 6.0–8.0. z value appeared to be less sensitive to culture pH.This publication has 7 references indexed in Scilit:
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