Literature DB >> 13721282

Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages.

R H DEIBEL, C F NIVEN, G D WILSON.   

Abstract

Keywords:  FOOD PRESERVATION; MEAT/microbiology

Mesh：

Year:  1961        PMID： 13721282      PMCID： PMC1057694          DOI： 10.1128/am.9.2.156-161.1961

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


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  9 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.  Effect of varied storage temperatures on microorganisms in frozen concentrated orange juice.

Authors:  E R WOLFORD
Journal:  Appl Microbiol       Date:  1958-03

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.  The nutrition and physiology of the genus Pediococcus.

Authors:  E M JENSEN; H W SEELEY
Journal:  J Bacteriol       Date:  1954-04       Impact factor: 3.490

5.  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

6.  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

7.  The Relative Errors of Bacteriological Plate Counting Methods.

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

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.  The genus Pediococcus.

Authors:  C S PEDERSON
Journal:  Bacteriol Rev       Date:  1949-12
  9 in total
  4 in total

1.  Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage.

Authors:  R H DEIBEL; G D WILSON; C F NIVEN
Journal:  Appl Microbiol       Date:  1961-05

2.  Microbiology of Lebanon bologna.

Authors:  J L Smith; S A Palumbo
Journal:  Appl Microbiol       Date:  1973-10

3.  Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic Acid bacteria.

Authors:  S Liu; G G Pritchard; M J Hardman; G J Pilone
Journal:  Appl Environ Microbiol       Date:  1995-01       Impact factor: 4.792

4.  Nitrite burn in fermented sausage.

Authors:  J N Bacus; R H Deibel
Journal:  Appl Microbiol       Date:  1972-09
  4 in total

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