{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T07:03:15Z","timestamp":1767164595924,"version":"build-2238731810"},"reference-count":0,"publisher":"American Society for Microbiology","issue":"5","license":[{"start":{"date-parts":[[1963,9,1]],"date-time":"1963-09-01T00:00:00Z","timestamp":-199929600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Microbiol"],"published-print":{"date-parts":[[1963,9]]},"abstract":"<jats:p>\n                    The numbers of\n                    <jats:italic>Staphylococcus aureus<\/jats:italic>\n                    196E surviving heat treatment in milk for various times at 60 C were determined by plate count with normal and modified Staphylococcus Medium No. 110 (S-110), with Plate Count Agar (PCA), and by milk enrichment techniques. Portions of specific heated samples appeared to contain lower populations of\n                    <jats:italic>S. aureus<\/jats:italic>\n                    196E when the survivors were enumerated with normal S-110 than with PCA. Similarly, the times at 60 C needed for total destruction of the culture suspension in the test milk appeared to be shorter when survival was determined with normal S-110 agar. The apparently lower thermal death times were found to be related to the NaCl content of the S-110 medium, because use of S-110 agar containing lesser concentrations of NaCl resulted in growth of larger numbers of heat-shocked\n                    <jats:italic>S. aureus<\/jats:italic>\n                    196E.\n                  <\/jats:p>","DOI":"10.1128\/am.11.5.404-407.1963","type":"journal-article","created":{"date-parts":[[2020,12,5]],"date-time":"2020-12-05T04:56:33Z","timestamp":1607144193000},"page":"404-407","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":52,"title":["Effect of Sodium Chloride Concentration in an Agar Medium on Growth of Heat-Shocked\n                    <i>Staphylococcus aureus<\/i>"],"prefix":"10.1128","volume":"11","author":[{"given":"F. F.","family":"Busta","sequence":"first","affiliation":[{"name":"Department of Dairy Industries, University of Minnesota, St. Paul, Minnesota"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J. J.","family":"Jezeski","sequence":"additional","affiliation":[{"name":"Department of Dairy Industries, University of Minnesota, St. Paul, Minnesota"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"235","container-title":["Applied Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/am.11.5.404-407.1963","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/am.11.5.404-407.1963","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T00:12:13Z","timestamp":1645575133000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.asm.org\/doi\/10.1128\/am.11.5.404-407.1963"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1963,9]]},"references-count":0,"aliases":["10.1128\/aem.11.5.404-407.1963"],"journal-issue":{"issue":"5","published-print":{"date-parts":[[1963,9]]}},"alternative-id":["10.1128\/am.11.5.404-407.1963"],"URL":"https:\/\/doi.org\/10.1128\/am.11.5.404-407.1963","relation":{},"ISSN":["0003-6919"],"issn-type":[{"value":"0003-6919","type":"print"}],"subject":[],"published":{"date-parts":[[1963,9]]},"assertion":[{"value":"1963-09-01","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}