Literature DB >> 13105293

Availability of essential vitamins and amino acids for Lactobacillus plantarum in cucumber fermentations.

R N COSTILOW, F W FABIAN.   

Abstract

Entities:  

Keywords:  AMINO ACIDS/metabolism; FERMENTATION; LACTOBACILLUS; VITAMINS

Mesh：

Substances：

Year:  1953        PMID： 13105293      PMCID： PMC1056934          DOI： 10.1128/am.1.6.320-326.1953

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


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  3 in total

1.  Effect of various microorganisms on the vitamin and amino acid content of cucumber brines.

Authors:  R N COSTILOW; F W FABIAN
Journal:  Appl Microbiol       Date:  1953-11

2.  Microbiological studies of cucumber fermentations.

Authors:  R N COSTILOW; F W FABIAN
Journal:  Appl Microbiol       Date:  1953-11

3.  PYRIDOXAMINE AND THE SYNTHESIS OF AMINO ACIDS BY LACTOBACILLI.

Authors:  J L Stokes; M Gunness
Journal:  Science       Date:  1945-01-12       Impact factor: 47.728
  3 in total
  4 in total

1.  Addition of sugar, amino acids and corn steep liquor to cucumber fermentation.

Authors:  H S RAGHEB; F W FABIAN
Journal:  Appl Microbiol       Date:  1957-07

2.  Effect of various microorganisms on the vitamin and amino acid content of cucumber brines.

Authors:  R N COSTILOW; F W FABIAN
Journal:  Appl Microbiol       Date:  1953-11

3.  Microbiological studies of cucumber fermentations.

Authors:  R N COSTILOW; F W FABIAN
Journal:  Appl Microbiol       Date:  1953-11

4.  Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines.

Authors:  J L Ruiz-Barba; R Jimenez-Diaz
Journal:  Appl Environ Microbiol       Date:  1995-04       Impact factor: 4.792
  4 in total

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