Inhibition of Clostridium botulinum and Molds in Aged, Surface Ripened Cheese12

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Inhibition of Clostridium botulinum and molds in aged, surface ripened cheese.

In the past fifty years, no recorded case of botulism has been attributed to surface ripened cheese (NIeyer and Eddie, 1950). When cheese spread was prepared from one type of surface ripened cheese, botulinum toxin was demonstrated in only one out of several million jars (Dauer, 1952). The fact that botulism was never observed with the original surface ripened cheese from which cheese spreads w...

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A number of 5-nitrothiazoles with various substituents in the 2-position were tested for inhibition of Clostridium botulinum in a culture medium. Thiazole itself or 2-bromo- or 2-methylthiazole at 30 mug/ml did not inhibit the organism. An amino group in the 2-position of thiazole inhibited at 10 mug/ml. Substitution of a nitro group in the 5-position of 2-aminothiazole increased the inhibitory...

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Inhibition of Clostridium botulinum by antioxidants, phenols, and related compounds.

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ژورنال

عنوان ژورنال: Applied Microbiology

سال: 1959

ISSN: 0003-6919

DOI: 10.1128/aem.7.1.33-38.1959