Literature DB >> 14377375

A synergism between yoghurt bacteria and yeasts and the effect of their association upon the viability of the bacteria.

D A SOULIDES.   

Abstract

Entities:  

Keywords:  BACTERIA; MILK; STREPTOCOCCUS; YEASTS

Mesh：

Year:  1955        PMID： 14377375      PMCID： PMC1057078          DOI： 10.1128/am.3.3.129-131.1955

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


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  3 in total

1.  THE YEASTS: Genetics, Cytology, Variation, Classification and Identification.

Authors:  A T Henrici
Journal:  Bacteriol Rev       Date:  1941-06

2.  Carbon Assimilation Tests for the Classification of Yeasts.

Authors:  L J Wickerham; K A Burton
Journal:  J Bacteriol       Date:  1948-09       Impact factor: 3.490

3.  Readily Prepared Medium for Cultivation of Lactobacilli.

Authors:  C B McLaughlin
Journal:  J Bacteriol       Date:  1946-04       Impact factor: 3.490
  3 in total
  2 in total

1.  Lactose-fermenting yeasts in yoghurt and their effect upon the product and the bacterial flora.

Authors:  D A SOULIDES
Journal:  Appl Microbiol       Date:  1956-09

2.  A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6.

Authors:  Bomee Lee; Cheng-Chung Yong; Hae-Chang Yi; Saehun Kim; Sejong Oh
Journal:  Food Sci Anim Resour       Date:  2020-07-01
  2 in total

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