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Used to differentiate bacteria on the basis of carbohydrate fermentation abilities
Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry i...
Microbiology Focus Edition 1.3
Keywords: Biochemistry, Fermentation, Food & Beverage, Indicators, Microbiology
In August 2008, the discovery of E. coli-contaminated beef in the United States prompted a nationwide recall of beef. The source turned out to be one supplier that had a history of contamination of i...
AnalytiX Volume 8 Article 5
Keywords: Decarboxylations, Fermentation, Genetic, Indicators, Microbiology, Reductions
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