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- W2091298193 abstract "Abstract Enterotoxigenic strains of Staphylococcus aureus were incubated in commercial and laboratory-prepared, heated and unheated Cheddar cheese wheys. Successive counts on Baird-Parker medium decreased. This loss of viability was confirmed by plating on Staphylococcus Medium-110, though the counts on Baird-Parker medium were consistently higher. Filtration removal or heat inactivation of the lactic acid bacteria diminished the inhibitory properties of the wheys for Staphylococcus aureus , which grew well in these processed neutralized wheys. Enterotoxin A was not detected by the capillary tube gel-diffusion method in heat-treated wheys with Baird-Parker counts in the magnitude of 1.7×10 6 /ml whey. Heat-stable nuclease activity, on the other hand, was observed in these wheys." @default.
- W2091298193 created "2016-06-24" @default.
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- W2091298193 date "1977-11-01" @default.
- W2091298193 modified "2023-10-17" @default.
- W2091298193 title "Potential for Growth of Enterotoxigenic Staphylococci in Cheddar Cheese Whey" @default.
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- W2091298193 doi "https://doi.org/10.3168/jds.s0022-0302(77)84091-5" @default.
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