Effect of NaCl on Biofilm Formation of the Isolate from Staphylococcus aureus Outbreak Linked to Ham

@article{Lee2014EffectON,
  title={Effect of NaCl on Biofilm Formation of the Isolate from Staphylococcus aureus Outbreak Linked to Ham},
  author={Soomin Lee and Kyoung-Hee Choi and Yohan Yoon},
  journal={Korean Journal for Food Science of Animal Resources},
  year={2014},
  volume={34},
  pages={257 - 261}
}
The objective of this study was to evaluate the effects of NaCl on the biofilm formations of the isolate from Staphylococcus aureus outbreaks linked to ham. The S. aureus ATCC13565 isolated from ham was exposed to NaCl concentrations of 0%, 2%, 4%, and 6% supplemented in tryptic soy broth (TSB) for 24 h at 35℃, followed by plating 0.1 mL of the culture on tryptic soy agar containing 0%, 2%, 4%, and 6% NaCl, respectively. After incubating at 35℃ for 24 h, the colonies on the plates were… 

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