Literature DB >> 13571973

Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines.

R H DEIBEL, C F NIVEN.   

Abstract

Keywords:  LACTOBACILLUS; MEAT/microbiology

Mesh：

Substances：

Year:  1958        PMID： 13571973      PMCID： PMC1057423          DOI： 10.1128/am.6.5.323-327.1958

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


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  11 in total

1.  Motile catalase-producing strains of Lactobacillus delbrückii.

Authors:  J VANKOVA
Journal:  Nature       Date:  1957-01-26       Impact factor: 49.962

2.  Catalase production by Lactobacilli.

Authors:  J C DACRE; M E SHARPE
Journal:  Nature       Date:  1956-09-29       Impact factor: 49.962

3.  Nitrate reduction by certain strains of Lactobacillus plantarum.

Authors:  R N COSTILOW; T W HUMPHREYS
Journal:  Science       Date:  1955-02-04       Impact factor: 47.728

4.  Production of catalase by the pediococci.

Authors:  E A FELTON; J B EVANS; C F NIVEN
Journal:  J Bacteriol       Date:  1953-04       Impact factor: 3.490

5.  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

6.  Biological and Chemical Studies of the Lactobacillus Genus with Special Reference to Xylose Fermentation by L. pentoaceticus.

Authors:  L Weinstein; L F Rettger
Journal:  J Bacteriol       Date:  1932-07       Impact factor: 3.490

7.  Studies of some presumptive lactobacilli isolated from the rumens of young calves.

Authors:  S O MANN; A E OXFORD
Journal:  J Gen Microbiol       Date:  1954-08

8.  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

9.  Motility and flagellation of the soil corynebacteria.

Authors:  F E CLARK; P H CARR
Journal:  J Bacteriol       Date:  1951-07       Impact factor: 3.490

10.  Lactobacilli from turkeys.

Authors:  A P HARRISON; P A HANSEN
Journal:  J Bacteriol       Date:  1950-11       Impact factor: 3.490
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  7 in total

1.  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

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

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

3.  Presumptive speciation of Streptococcus bovis and other group D streptococci from human sources by using arginine and pyruvate tests.

Authors:  K C Gross; M P Houghton; L B Senterfit
Journal:  J Clin Microbiol       Date:  1975-01       Impact factor: 5.948

4.  INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES.

Authors:  M GOLDMAN; R H DEIBEL; C F NIVEN
Journal:  J Bacteriol       Date:  1963-05       Impact factor: 3.490

5.  Comparative study of Gaffkya homari, Aerococcus viridans, tetrad-forming cocci from meat curing brines, and the genus Pediococcus.

Authors:  R H DEIBEL; C F NIVEN
Journal:  J Bacteriol       Date:  1960-02       Impact factor: 3.490

6.  PHYSIOLOGY OF THE ENTEROCOCCI AS RELATED TO THEIR TAXONOMY.

Authors:  R H DEIBEL; D E LAKE; C F NIVEN
Journal:  J Bacteriol       Date:  1963-12       Impact factor: 3.490

7.  Lactobacillus ruminis strains cluster according to their mammalian gut source.

Authors:  Michelle M O' Donnell; Hugh Michael B Harris; Denise B Lynch; Reynolds Paul Ross; Paul W O'Toole
Journal:  BMC Microbiol       Date:  2015-04-01       Impact factor: 3.605
  7 in total

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