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Information Journal Paper

Title

A FACTORIAL STUDY ON THE LAG PHASE LENGTH OF GROWTH OF STAPHYLOCOCCUS AUREUS IN PACKET COMMERCIAL SOUPS

Pages

  85-95

Abstract

 The effects of pH (4,4.5 and 5), inoculum level (102 and 104), temperature (5,15,25,35 and 45 0C)and type of the food (barley or mushroom SOUP) on LAG PHASE of growth of STAPHYLOCOCCUS AUREUS in packet commercial Iranian SOUPs (barley and mushroom) were evaluated as a factorial design study. The LAG PHASE of growth of this bacteria was affected significantly (P<0.05) by the variables of "Temperature", "Inoculum" and 2-way interaction of "Inoculum x Temperature" but not by kind of SOUP used in this study. Regression equation was derived relating LAG PHASE of growth to "Temperature", "Inoculum" and 2-way interaction of "Inoculum x Temperature". From this model the values of predicted tag phase of growth of STAPHYLOCOCCUS AUREUS can be calculated from any combination of the factors in this study (R2 = 0.952).

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    APA: Copy

    FAZLARA, A., & RAZAVILAR, V.. (2005). A FACTORIAL STUDY ON THE LAG PHASE LENGTH OF GROWTH OF STAPHYLOCOCCUS AUREUS IN PACKET COMMERCIAL SOUPS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(2), 85-95. SID. https://sid.ir/paper/71711/en

    Vancouver: Copy

    FAZLARA A., RAZAVILAR V.. A FACTORIAL STUDY ON THE LAG PHASE LENGTH OF GROWTH OF STAPHYLOCOCCUS AUREUS IN PACKET COMMERCIAL SOUPS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(2):85-95. Available from: https://sid.ir/paper/71711/en

    IEEE: Copy

    A. FAZLARA, and V. RAZAVILAR, “A FACTORIAL STUDY ON THE LAG PHASE LENGTH OF GROWTH OF STAPHYLOCOCCUS AUREUS IN PACKET COMMERCIAL SOUPS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 85–95, 2005, [Online]. Available: https://sid.ir/paper/71711/en

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