Literature DB >> 13488440

Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.

R N COSTILOW, F M COUGHLIN, E K ROBBINS, W T HSU.   

Abstract

Entities:  

Keywords:  FATTY ACIDS/effects; FERMENTATION; FOOD PRESERVATION; VEGETABLES

Mesh:

Substances:

Year:  1957        PMID: 13488440      PMCID: PMC1057332          DOI: 10.1128/am.5.6.373-379.1957

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


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  2 in total

1.  Microbiological studies of cucumber fermentations.

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

2.  Sorbic acid as a selective agent in cucumber fermentations. I. Effect of sorbic acid on microorganisms associated with cucumber fermentations.

Authors:  R N COSTILOW; W E FERGUSON; S RAY
Journal:  Appl Microbiol       Date:  1955-11
  2 in total
  6 in total

1.  Inhibition of alcoholic fermentation by sorbic acid.

Authors:  J J AZUKAS; R N COSTILOW; H L SADOFF
Journal:  J Bacteriol       Date:  1961-02       Impact factor: 3.490

2.  [THE EFFECT OF SORBIC ACID, PROPIONIC ACID AND ACTIDIONE ON THE DEVELOPMENT OF TRICHOPHYTON GYPSEUM VAR. ASTEROIDES].

Authors:  A WARZECHA
Journal:  Mycopathol Mycol Appl       Date:  1963-10-30

3.  Influence of sorbic acid on populations and species of yeasts occurring in cucumber fermentations.

Authors:  J L ETCHELLS; A F BORG; T A BELL
Journal:  Appl Microbiol       Date:  1961-03

4.  Influence of sorbic acid on the growth of certain species of bacteria, yeasts, and filamentous fungi.

Authors:  T A BELL; J L ETCHELLS; A F BORG
Journal:  J Bacteriol       Date:  1959-05       Impact factor: 3.490

5.  Bloater Formation by Gas-forming Lactic Acid Bacteria in Cucumber Fermentations.

Authors:  J L Etchells; A F Borg; T A Bell
Journal:  Appl Microbiol       Date:  1968-07

6.  Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage.

Authors:  R B Tompkin; L N Christiansen; A B Shaparis; H Bolin
Journal:  Appl Microbiol       Date:  1974-08
  6 in total

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