Acta Ichthyologica et Piscatoria 1(1): 137-144, doi: 10.3750/AIP1970.01.1.15
Thermal resistance of Bacillus subtilis spores studied in the meat extracts of the various sea and fresh-water fishes
expand article infoS. Zaleski, E. Ceronik, K. Sobolewska-Ceronik
Open Access
Subject of the studies, was a thermal resistance of the spores Bacillus subtilis suspended in the meat extracts of a sea and fresh-water fish. Depending on the spore suspending environment, the thermal resistance proved to be different.