Literature DB >> 13449043

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

C F NIVEN, J B EVANS.   

Abstract

Entities:  

Keywords:  LACTOBACILLUS; MEAT/microbiology

Mesh：

Year:  1957        PMID： 13449043      PMCID： PMC289862          DOI： 10.1128/jb.73.6.758-759.1957

Source DB:  PubMed          Journal:  J Bacteriol        ISSN： 0021-9193            Impact factor:   3.490


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  5 in total

1.  A serological classification of lactobacilli.

Authors:  M E SHARPE
Journal:  J Gen Microbiol       Date:  1955-02

2.  Species differentiation of oral lactobacilli from man including description of Lactobacillus salivarius nov spec and lactobacillus Cellobiosus nov spec.

Authors:  M ROGOSA; R F WISEMAN; J A MITCHELL; M N DISRAELY; A J BEAMAN
Journal:  J Bacteriol       Date:  1953-06       Impact factor: 3.490

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

Authors:  C F NIVEN; L G BUETTNER; J B EVANS
Journal:  Appl Microbiol       Date:  1954-01

4.  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

5.  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
  5 in total
  10 in total

1.  Moisture requirements of bacteria. IV. Influence of temperature and increased partial pressure of carbon dioxide on requirements of three species of bacteria.

Authors:  R J Wodzinski; W C Frazier
Journal:  J Bacteriol       Date:  1961-03       Impact factor: 3.490

2.  Moisture requirements of bacteria. V. Influence of temperature and decreased partial pressure of oxygen on requirements of three species of bacteria.

Authors:  R J WODZINSKI; W C FRAZIER
Journal:  J Bacteriol       Date:  1961-03       Impact factor: 3.490

3.  Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose.

Authors:  R H DEIBEL; C F NIVEN
Journal:  Appl Microbiol       Date:  1959-05

4.  A study of the microorganisms from grass silage. II. The lactobacilli.

Authors:  C W LANGSTON; C BOUMA
Journal:  Appl Microbiol       Date:  1960-07

5.  Microbiological assay for thiamin using Lactobacillus viridescens.

Authors:  R H DEIBEL; J B EVANS; C F NIVEN
Journal:  J Bacteriol       Date:  1957-12       Impact factor: 3.490

Review 6.  Peptidoglycan types of bacterial cell walls and their taxonomic implications.

Authors:  K H Schleifer; O Kandler
Journal:  Bacteriol Rev       Date:  1972-12

7.  Difference between manganese ion requirements of pediococci and enterococci.

Authors:  C J Efthymiou; S W Joseph
Journal:  J Bacteriol       Date:  1972-10       Impact factor: 3.490

8.  Some slime-forming heterofermentative species of the genus Lactobacillus.

Authors:  M E Sharpe; E I Garvie; R H Tilbury
Journal:  Appl Microbiol       Date:  1972-02

9.  Biosynthesis and degradation of H2O2 by vaginal lactobacilli.

Authors:  Rebeca Martín; Juan E Suárez
Journal:  Appl Environ Microbiol       Date:  2009-11-30       Impact factor: 4.792

Review 10.  The genus Weissella: taxonomy, ecology and biotechnological potential.

Authors:  Vincenzina Fusco; Grazia M Quero; Gyu-Sung Cho; Jan Kabisch; Diana Meske; Horst Neve; Wilhelm Bockelmann; Charles M A P Franz
Journal:  Front Microbiol       Date:  2015-03-17       Impact factor: 5.640
  10 in total

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