Literature DB >> 13125340

Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products.

C F NIVEN, L G BUETTNER, J B EVANS.   

Abstract

Keywords:  HEAT/effects; LACTOBACILLUS

Mesh：

Year:  1954        PMID： 13125340      PMCID： PMC1056948          DOI： 10.1128/am.2.1.26-29.1954

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


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  6 in total

1.  The heat resistance of Streptococcus faecalis.

Authors:  H R WHITE
Journal:  J Gen Microbiol       Date:  1953-02

2.  Origin of acquired drug resistance in bacteria.

Authors:  J YUDKIN
Journal:  Nature       Date:  1953-03-28       Impact factor: 49.962

3.  The Importance of Enrichments in the Cultivation of Bacterial Spores Previously Exposed to Lethal Agencies.

Authors:  H R Curran; F R Evans
Journal:  J Bacteriol       Date:  1937-08       Impact factor: 3.490

4.  Factors which Influence the Growth of Heat-treated Bacteria: I. A Comparison of Four Agar Media.

Authors:  F E Nelson
Journal:  J Bacteriol       Date:  1943-04       Impact factor: 3.490

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

Authors:  J B EVANS; C F NIVEN
Journal:  J Bacteriol       Date:  1951-11       Impact factor: 3.490

6.  A study of the lactic acid bacteria that cause surface discolorations of sausages.

Authors:  C F NIVEN; A G CASTELLANI; V ALLANSON
Journal:  J Bacteriol       Date:  1949-11       Impact factor: 3.490
  6 in total
  5 in total

1.  Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.

Authors:  C F NIVEN; J B EVANS
Journal:  J Bacteriol       Date:  1957-06       Impact factor: 3.490

2.  How do bifidobacteria counteract environmental challenges? Mechanisms involved and physiological consequences.

Authors:  Lorena Ruiz; Patricia Ruas-Madiedo; Miguel Gueimonde; Clara G de Los Reyes-Gavilán; Abelardo Margolles; Borja Sánchez
Journal:  Genes Nutr       Date:  2011-01-13       Impact factor: 5.523

3.  Escherichia coli mutants resistant to inactivation by high hydrostatic pressure.

Authors:  K J Hauben; D H Bartlett; C C Soontjens; K Cornelis; E Y Wuytack; C W Michiels
Journal:  Appl Environ Microbiol       Date:  1997-03       Impact factor: 4.792

4.  Thermal resistance of salmonellae and staphylococci in foods.

Authors:  C T Thomas; J C White; K Longrée
Journal:  Appl Microbiol       Date:  1966-09

5.  Enhancing probiotic stability in industrial processes.

Authors:  Miguel Gueimonde; Borja Sánchez
Journal:  Microb Ecol Health Dis       Date:  2012-06-18
  5 in total

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