THE FACTORIAL STUDY OF GROWTH RATE OF STAPHYLOCOCCUS AUREUS IN COMMERCIAL SOUPS AFFECTED BY SELECTED GROWTH FACTORS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

RAZAVILAR V.; FAZLARA A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Veterinary Research Year:2002 | Volume:57 | Issue:3 Page(s): 65-72

Download Full-Text

Persian Verion

View:

855

Download:

Cites:

Information Journal Paper

Title

THE FACTORIAL STUDY OF GROWTH RATE OF STAPHYLOCOCCUS AUREUS IN COMMERCIAL SOUPS AFFECTED BY SELECTED GROWTH FACTORS

Author(s)

RAZAVILAR V. | FAZLARA A. | Issue Writer Certificate

Keywords

S. AURELLSQ2

MATHEMATICAL MODELINGQ4

GENERATION TIMEQ4

GROWTH RATEQ4

SOUPQ4

Abstract

Objective: To Produce a predictive model of S. aureus growth, the effects of selected growth factors (storoge temperature, pH and inoculum levels) in 2 kinds of commercial SOUP (barley and mushroom) have been evaluated.Design: Multiple factorial design.Procedure: The effects of pH (4, 4.5 and 5), inoculum levels (102 and 104/ ml of SOUP), storage temperature (5, 15,25,35 and 5C) and type of SOUP (barley and mushroom) on the GENERATION TIME (g) and GROWTH RATE (k) of S. aureus on commercial Iranian SOUPs were evaluated in a factorial design study. Statistical analysis: To evaluate the main and inter active effects of pH, storage temperature, inoculum levels and type of SOUP, analysis of variance was used. Multiple regression model was derived relating GENERATION TIME to the effects of growth factors used in this study.Results: The GENERATION TIME (g) of the organism was affected significantly by the type of SOUP and storage temperature and heir interactive effects (P<0.053), but not by the inoculum level of he organism (P=0.182). Predictive model was produced with R2 value equal to 0.90.Conclusion: From the model produced in this study the predictive values of GENERATION TIME of S. aureus can be calculated from any combination of the growth factors used within the limits of this study (R2=0.90).

Cites

No record.

References

No record.

Cite

APA: Copy

RAZAVILAR, V., & FAZLARA, A.. (2002). THE FACTORIAL STUDY OF GROWTH RATE OF STAPHYLOCOCCUS AUREUS IN COMMERCIAL SOUPS AFFECTED BY SELECTED GROWTH FACTORS. JOURNAL OF VETERINARY RESEARCH, 57(3), 65-72. SID. https://sid.ir/paper/34955/en

Vancouver: Copy

RAZAVILAR V., FAZLARA A.. THE FACTORIAL STUDY OF GROWTH RATE OF STAPHYLOCOCCUS AUREUS IN COMMERCIAL SOUPS AFFECTED BY SELECTED GROWTH FACTORS. JOURNAL OF VETERINARY RESEARCH[Internet]. 2002;57(3):65-72. Available from: https://sid.ir/paper/34955/en

IEEE: Copy

V. RAZAVILAR, and A. FAZLARA, “THE FACTORIAL STUDY OF GROWTH RATE OF STAPHYLOCOCCUS AUREUS IN COMMERCIAL SOUPS AFFECTED BY SELECTED GROWTH FACTORS,” JOURNAL OF VETERINARY RESEARCH, vol. 57, no. 3, pp. 65–72, 2002, [Online]. Available: https://sid.ir/paper/34955/en

Related Journal Papers