scholarly journals Thermal death point of Olpidium brassicae causing the lettuce big-vein disease

2004 ◽  
Vol 46 ◽  
pp. 39-41
Author(s):  
Yutaka Iwamoto ◽  
Masataka Aino
1931 ◽  
Vol 48 (5) ◽  
pp. 436-456 ◽  
Author(s):  
T. J. Murray ◽  
M. R. Headlee

1899 ◽  
Vol 4 (2) ◽  
pp. 217-233 ◽  
Author(s):  
Theobald Smith

1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60° C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60° C. may contain living bacilli after 60 minutes.


2011 ◽  
Vol 64 ◽  
pp. 291-291
Author(s):  
I.P.S. Pushparajah ◽  
K.R. Everett

The thermal death point was determined in vitro for three isolates of Pseudomonas syringae pv actinidiae (Psa) A bacterial suspension was treated by placing in an Eppendorf tube then floating in a water bath at seven temperatures from 263 to 60C At each temperature an aliquot was removed after 5 15 35 75 155 315 and 635 min placed onto Kings medium B (KMB) in Petri plates and spread with a sterilised bent glass rod Petri plates were placed at 25C for 24 h and colonies counted There were three isolate replicates each in an Eppendorf tube per timetemperature combination There was no difference in response between isolate replicates but time and temperature differences were significant (P


1906 ◽  
Vol 42 (5) ◽  
pp. 397-397

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