Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products.

Journal of bacteriology ·Vol. 62 ·No. 5 ·1951-11-00 ·Pages 599-603

EVANS JB, NIVEN CF

Abstract

暂无摘要

Keywords

CULTURE MEDIA LACTOBACILLUS

MeSH Terms

Culture Media Humans Lactobacillus Meat Products

Chemicals

Culture Media

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

EVANS J B

NIVEN C F

References (2)

2 references, click to expand

A study of the lactic acid bacteria that cause surface discolorations of sausages.
J Bacteriol. 1949 Nov;58(5):633-41 PMID: 15407046
The relation of ion antagonism to the inorganic nutrition of lactic acid bacteria.
J Bacteriol. 1950 Jun;59(6):783-92 PMID: 15436453

Article Info

Journal

Journal of bacteriology

Abbr.

J Bacteriol

ISSN

0021-9193

DOI

Published

1951-11-00

Pages

599-603

Language

English

Region

United States

NLM ID

2985120R

PMCID

PMC386174

Subset

External Links

Analysis Services