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Volume 3, Number 4—December 1997
THEME ISSUE
Foodborne

Controlling Emerging Foodborne Microbial Hazards

Quantitative Microbiology: A Basis for Food Safety

T. A. McMeekinComments to Author , J. Brown, K. Krist, D. Miles, K. Neumeyer, D.S. Nichols, J. Olley, K. Presser, D. A. Ratkowsky, T. Ross, M. Salter, and S. Soontranon
Author affiliations: University of Tasmania, Hobart, Australia

Main Article

Figure 2

Effect of betaine on the growth of Escherichia coli in glucose-minimal medium. Without added NaCl the growth rate yield and minimum growth temperature are the same with and without betaine. With 4% NaCl the growth rate and yield are lower without betaine and the actual minimum temperature for growth is approximately 9°C lower than with betaine (K. Krist, unpub. data).

Figure 2. Effect of betaine on the growth of Escherichia coli in glucose-minimal medium. Without added NaCl the growth rate yield and minimum growth temperature are the same with and without betaine. With 4% NaCl the growth rate and yield are lower without betaine and the actual minimum temperature for growth is approximately 9°C lower than with betaine (K. Krist, unpub. data).

Main Article

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