INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION
ortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2016-01-01
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| Series: | Ciência Animal Brasileira |
| Subjects: | |
| Online Access: | https://revistas.ufg.emnuvens.com.br/vet/article/view/19485 |