Literature DB >> 13697469

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

J L ETCHELLS, A F BORG, T A BELL.   

Abstract

Entities:  

Keywords:  ACIDS/pharmacology; FOOD PRESERVATION; YEASTS

Mesh：

Substances：

Year:  1961        PMID： 13697469      PMCID： PMC1057691          DOI： 10.1128/am.9.2.139-144.1961

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


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  5 in total

1.  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

2.  Microbiological studies of cucumber fermentations.

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

3.  Procedure for Bacteriological Examination of Brined, Salted and Pickled Vegetables and Vegetable Products.

Authors:  J L Etchells; I D Jones
Journal:  Am J Public Health Nations Health       Date:  1946-10

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

Authors:  R N COSTILOW; F M COUGHLIN; E K ROBBINS; W T HSU
Journal:  Appl Microbiol       Date:  1957-11

5.  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
  5 in total
  4 in total

1.  Pure culture fermentation of green olives.

Authors:  J L Etchells; A F Borg; I D Kittel; T A Bell; H P Fleming
Journal:  Appl Microbiol       Date:  1966-11

2.  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

3.  Characteristics of spoilage-associated secondary cucumber fermentation.

Authors:  Wendy Franco; Ilenys M Pérez-Díaz; Suzanne D Johanningsmeier; Roger F McFeeters
Journal:  Appl Environ Microbiol       Date:  2011-12-16       Impact factor: 4.792

4.  Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.

Authors:  Madison A R Rothwell; Yawen Zhai; Christian G Pagán-Medina; Ilenys M Pérez-Díaz
Journal:  Microbiol Spectr       Date:  2022-05-11
  4 in total

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