กินไก่ทอด

กินไก่ทอด

ผลลัพธ์ (อังกฤษ) 1:

Ate fried chicken.

ผลลัพธ์ (อังกฤษ) 2:

Eat fried chicken

ผลลัพธ์ (อังกฤษ) 3:

Ellajosyula and others (1998 observed that fermentation alone caused less reduction of E. Coli O157: H7 grown in tryptic. Soy broth containing 1% glucose before inoculation into Bologna mix compared to, culture grown in the same broth with out. Glucose. Use of stationary phase. Inoculum resulted in bet tersurvival during fermentation and drying (Benjamin and Datta. 1995). The prolonged survival and poststress growth of station phase E. Coli O157: H7 in dry fermented sausage, was tributed. To stationary phase-induced expression of Rpos and other stress. Response elements which enhanced, the ability of E. Coli. O157: H7 to withstand, the salt acid and heat, stresses, in dry fer mented sausage (Cheville and others 1996). Dineen and. Others (1998) also reported enhanced survival of E. Coli O157: H7 in various cultured dairy products due to stationary phase. And RpoS production.