Literature DB >> 13105294

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

R N COSTILOW, F W FABIAN.   

Abstract

Entities:  

Keywords:  AMINO ACIDS/determination; BACTERIA; FERMENTATION; VITAMINS/metabolism; YEASTS

Mesh：

Substances：

Year:  1953        PMID： 13105294      PMCID： PMC1056935          DOI： 10.1128/am.1.6.327-329.1953

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


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  2 in total

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

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

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

3.  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
  3 in total

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