Jun 11, 1992 - and 4 ml of 0.1% (wt/vol) orange-G (The Coleman and Bell. Co., Norwood, Oreg.) in deionized water. The suspension was shaken for 24 h on a ...
A Model Study of Factors Involved in Adhesion of Pseudomonas fluorescens to Meat J.-P. GABRIEL PIElTEt AND EDMUND S. IDZIAK* Department of Microbiology, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Sainte Anne de Bellevue, Quebec H9X CO, Canada Received 11 March 1992/Accepted 11 June 1992
A study was undertaken to investigate the factors involved in the adhesion of Pseudomonas fluorescens to model meat surfaces (tendon slices). Adhesion was fast (