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

Corresponding author: S. Zaleski

© S. Zaleski, E. Ceronik, K. Sobolewska-Ceronik.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Zaleski S, Ceronik E, Sobolewska-Ceronik K (1970) Thermal resistance of Bacillus subtilis spores studied in the meat extracts of the various sea and fresh-water fishes. Acta Ichthyologica et Piscatoria 1(1): 137-144. https://doi.org/10.3750/AIP1970.01.1.15
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Abstract
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.