Literature DB >> 13459315

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

H S RAGHEB, F W FABIAN.   

Abstract

Entities:  

Keywords:  FERMENTATION; VEGETABLES

Mesh：

Substances：

Year:  1957        PMID： 13459315      PMCID： PMC1057300          DOI： 10.1128/am.5.4.253-261.1957

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


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  4 in total

1.  Some characteristics of a growth stimulant in corn steep liquor for Lactobacillus casei.

Authors:  L W AURAND; A H HEIMBUCH; M L SPECK
Journal:  J Bacteriol       Date:  1956-10       Impact factor: 3.490

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.  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

4.  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
  4 in total

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