Culture media for the isolation of campylobacters

The history of the development of selective media for isolation of campylobacters, including the rationale for choice of selective agents is described. Developments have included modifications to allow incubation at 37 °C instead of 42 or 43 °C and changes in the types and concentrations of antibiot...

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Veröffentlicht in:	International journal of food microbiology 1995-06, Vol.26 (1), p.43-76
Hauptverfasser:	Corry, Janet E.L., Post, D.E., Colin, P., Laisney, M.J.
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTOS ANALISIS MICROBIOLOGICO ANALYSE MICROBIOLOGIQUE Anti-Bacterial Agents Arcobacter Bacteriological Techniques Biological and medical sciences CAMPYLOBACTER Campylobacter - growth & development Campylobacter - isolation & purification CULTURE MEDIA Culture Media - chemistry Enrichment media Food industries Food Microbiology FOODS Fundamental and applied biological sciences. Psychology MEDIO DE CULTIVO Membrane filtration MICROBIOLOGICAL ANALYSIS MILIEU DE CULTURE Plating media PRODUIT ALIMENTAIRE Temperature Water
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