Comparative study of Gaffkya homari, Aerococcus viridans, tetrad-forming cocci from meat curing brines, and the genus Pediococcus.

Journal of bacteriology ·Vol. 79 ·1960-02-00 ·Pages 175-80

DEIBEL RH, NIVEN CF

Abstract

暂无摘要

Keywords

GAFFKYA MEAT/microbiology PEDIOCOCCUS

MeSH Terms

Aerococcus Gram-Positive Cocci Meat/microbiology Pediococcus Salts Streptococcaceae

Chemicals

Salts brine

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

DEIBEL R H

NIVEN C F

References (10)

10 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
A Bacterial Disease of the Lobster (Homarus americanus).
Science. 1947 May 9;105(2732):500 PMID: 17796175
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
The identity of Leuconostoc citrovorum, strain 8081.
J Bacteriol. 1953 Apr;65(4):482-3 PMID: 13069408
Production of catalase by the pediococci.
J Bacteriol. 1953 Apr;65(4):481-2 PMID: 13069407
Aerococcus, a new bacterial genus.
J Gen Microbiol. 1953 Jun;8(3):475-80 PMID: 13061751
A biochemical-taxonomic study of a marine micrococcus, Gaffkya homari, and a terrestrial counterpart.
J Gen Microbiol. 1956 Dec;15(3):478-84 PMID: 13385431
Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose.
Appl Microbiol. 1959 May;7(3):138-41 PMID: 13650515
The genus Pediococcus.
Bacteriol Rev. 1949 Dec;13(4):225-32 PMID: 15407471
The nutrition and physiology of the genus Pediococcus.
J Bacteriol. 1954 Apr;67(4):484-8 PMID: 13152063

Article Info

Journal

Journal of bacteriology

Abbr.

J Bacteriol

ISSN

0021-9193

DOI

Published

1960-02-00

Pages

175-80

Language

English

Region

United States

NLM ID

2985120R

PMCID

PMC278660

Subset

External Links

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