goo at epix.net
Sat Mar 21 20:11:53 EST 1998
Hafnia alvei is frequent in the meat/poultry industry. Minimal growth is at
temperature 2 degrees C (refrigerated meat). Growth at neutral pH. Can be
inhibited by acidic metabolic products of lactic acid bacteria, where
atmospheric culture conditions (O2, CO2) are a significant variables.
Mike wrote in message <35142F1B.6EDCA59F at swbell.net>...
>Need information on Hafnia alveri and the interaction with food. What
>are it survival needs: pH requirements, temperature. How does it
>interact with Lactic Acid bacteria.
>Any information is appreciated.
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