Abstract
Gelatinase added to gelatin enrichment broth suspensions decreased viscosity. Salmonellae were not harmed by enzyme. Salmonella isolation procedures can be simplified by eliminating the viscosity problem.
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Gelatinase added to gelatin enrichment broth suspensions decreased viscosity. Salmonellae were not harmed by enzyme. Salmonella isolation procedures can be simplified by eliminating the viscosity problem.

