Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose.

Applied microbiology ·Vol. 7 ·No. 3 ·1959-05-00 ·Pages 138-41

DEIBEL RH, NIVEN CF

Abstract

暂无摘要

Keywords

LACTOBACILLUS/metabolism MEAT/microbiology POLYSACCHARIDES/metabolism SUCROSE/metabolism

MeSH Terms

Lactobacillus/metabolism Meat/microbiology Polysaccharides/metabolism Salts Sucrose/metabolism

Chemicals

Polysaccharides Salts brine Sucrose

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

DEIBEL R H

NIVEN C F

References (5)

5 references, click to expand

Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products.
J Bacteriol. 1951 Nov;62(5):599-603 PMID: 14897835
Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines.
Appl Microbiol. 1958 Sep;6(5):323-7 PMID: 13571973
Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.
J Bacteriol. 1957 Jun;73(6):758-9 PMID: 13449043
A study of the lactic acid bacteria that cause surface discolorations of sausages.
J Bacteriol. 1949 Nov;58(5):633-41 PMID: 15407046
The Relative Errors of Bacteriological Plate Counting Methods.
J Bacteriol. 1947 Nov;54(5):641-54 PMID: 16561402

Article Info

Journal

Applied microbiology

Abbr.

Appl Microbiol

ISSN

0003-6919

DOI

Published

1959-05-00

Pages

138-41

Language

English

Region

United States

NLM ID

7605802

PMCID

PMC1057490

Subset

External Links

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