Literature DB >> 13363388

Variations in bacterial flora of low salt cucumber brines.

M N ALBURY, C S PEDERSON.   

Abstract

Entities:  

Keywords:  FOOD PRESERVATION; LACTOBACILLUS; LEUCONOSTOC

Mesh：

Substances：

Year:  1956        PMID： 13363388      PMCID： PMC1057214          DOI： 10.1128/am.4.5.259-263.1956

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


× No keyword cloud information.
  1 in total

1.  Characteristics of Lactic Acid Bacteria from Commercial Cucumber Fermentations.

Authors:  J L Etchells; I D Jones
Journal:  J Bacteriol       Date:  1946-11       Impact factor: 3.490
  1 in total
  2 in total

1.  Pure Culture Fermentation of Brined Cucumbers.

Authors:  J L Etchells; R N Costilow; T E Anderson; T A Bell
Journal:  Appl Microbiol       Date:  1964-11

2.  ROLE OF LEUCONOSTOC MESENTEROIDES IN LEAVENING THE BATTER OF IDLI, A FERMENTED FOOD OF INDIA.

Authors:  S K MUKHERJEE; M N ALBURY; C S PEDERSON; A G VANVEEN; K H STEINKRAUS
Journal:  Appl Microbiol       Date:  1965-03
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.