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Literature DB >> 13650515

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

Abstract

Entities: Chemical

Keywords: LACTOBACILLUS/metabolism; MEAT/microbiology; POLYSACCHARIDES/metabolism; SUCROSE/metabolism

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

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5 in total

Authors: C F NIVEN; J B EVANS
Journal: J Bacteriol Date: 1957-06 Impact factor: 3.490

Authors: R H DEIBEL; C F NIVEN
Journal: Appl Microbiol Date: 1958-09

Authors: T L Snyder
Journal: J Bacteriol Date: 1947-11 Impact factor: 3.490

Authors: J B EVANS; C F NIVEN
Journal: J Bacteriol Date: 1951-11 Impact factor: 3.490

Authors: C F NIVEN; A G CASTELLANI; V ALLANSON
Journal: J Bacteriol Date: 1949-11 Impact factor: 3.490

5 in total

4 in total

Authors: R H DEIBEL; C F NIVEN; G D WILSON
Journal: Appl Microbiol Date: 1961-03

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

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

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

4 in total