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首页> 外文期刊>journal of food science >Maple Sirup. XXI. The Effect of Temperature and Formaldehyde on the Growth of Pseudomonas geniculata in Maple Sap
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Maple Sirup. XXI. The Effect of Temperature and Formaldehyde on the Growth of Pseudomonas geniculata in Maple Sap

机译:Maple Sirup. XXI. The Effect of Temperature and Formaldehyde on the Growth of Pseudomonas geniculata in Maple Sap

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SUMMARYThe growth ofPseudonmonas geniculatain sterile maple sap in the presence and absence of 5 ppm formaldehyde at several temperatures was investigated. At 27°C, the growth of inocula as low as 103cells/ml was rapid, and the effect of formaldehyde, if any, was negligible. At 7°C, the temperature slowed the growth of the bacteria, particularly in cultures inoculated with 103or 104cells/ml. Formaldehyde further inhibited the cultures, initially causing a decrease in the number of viable organisms and lengthening the lag period before growth began again. This was particularly noticeable in the cultures with the smaller inocul

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