Feryal Erb¡l¡r

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Resistance ofStaphylococcus aureus to acid pH was studied.Staphylococcus aureus ATCC 6538 was acid-adapted at pH 5.0 in tryptic soy broth (TSB) for 4 h. Commercial products, mayonnaise pH 3.57, rape pH 3.72, fatty yogurt pH 4.01, were purchased from a local supermarket, and kisir köfte pH 4.9 samples were prepared by us. All of the samples were inoculated(More)
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