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Dergiler / Hacettepe Journal of Biology and Chemistry / 2008 / Cilt: 36 - Sayı: 1

Investigation of the Incidence of pseudomonas aeruginosa in foods and the effect of salt and pH on P. aeruginosa

Dilek KESKİN
Sanver EKMEKÇİ
Sayfa
41–46
Yayın Tarihi
2022-10-17
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

It was not grow at 7% salt concentration and pH 5.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In this study, 100 different water and foods samples, collected from different sales point in distrinct of Izmir, were examined for the presence of Pseudomonas aeruginosa in order to determine the incidence in foods.
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Temel Bulgular & Veri:Pseudomonas aeruginosa was isolated from milk and meat samples and 8 of the isolates were identified as P. aeruginosa.
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Sonuç & Katkı:It was not grow at 7% salt concentration and pH 5.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Abstract

In this study, 100 different water and foods samples, collected from different sales point in distrinct of Izmir, were examined for the presence of Pseudomonas aeruginosa in order to determine the incidence in foods. Pseudomonas aeruginosa was isolated from milk and meat samples and 8 of the isolates were identified as P. aeruginosa. As for as effect of salt concentration and at pH growth on P. aeruginosa. It was not grow at 7% salt concentration and pH 5.

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Bu Makaleye Atıf Yap

KESKİN, D., EKMEKÇİ, S. (2022). Investigation of the Incidence of pseudomonas aeruginosa in foods and the effect of salt and pH on P. aeruginosa. Hacettepe Journal of Biology and Chemistry, Cilt: 36 - Sayı: 1, 41–46. https://ajindex.com/articles/529357

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Kaynakça (17)

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