Literature DB >> 16559570

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

L Weinstein1, L F Rettger.   

Abstract

Entities:  

Year:  1932        PMID： 16559570      PMCID： PMC533351          DOI： 10.1128/jb.24.1.1-28.1932

Source DB:  PubMed          Journal:  J Bacteriol        ISSN： 0021-9193            Impact factor:   3.490


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  3 in total

1.  Comparative Study of Lactobacillus acidophilus and Lactobacillus bulgaricus.

Authors:  W L Kulp; L F Rettger
Journal:  J Bacteriol       Date:  1924-07       Impact factor: 3.490

2.  STUDIES ON DENTAL CARIES, WITH SPECIAL REFERENCE TO ACIDURIC ORGANISMS ASSOCIATED WITH THIS PROCESS I. ISOLATION AND DESCRIPTION OF ORGANISMS.

Authors:  T Morishita
Journal:  J Bacteriol       Date:  1929-09       Impact factor: 3.490

3.  AN AGAR MEDIUM FOR PLATING L. ACIDOPHILUS AND L. BULGARICUS.

Authors:  W L Kulp
Journal:  Science       Date:  1927-11-25       Impact factor: 47.728
  3 in total
  4 in total

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

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

2.  The pH Requirements of Some Heterofermentative Species of Lactobacillus.

Authors:  J C Fornachon; H C Douglas; R H Vaughn
Journal:  J Bacteriol       Date:  1940-11       Impact factor: 3.490

3.  The Gaseous Metabolism of L. pentoaceticus with reference to several representative members of the lactobacillus group.

Authors:  G A Hunt
Journal:  J Bacteriol       Date:  1933-10       Impact factor: 3.490

4.  Effect of cereal fermentation and carbohydrase supplementation on growth, nutrient digestibility and intestinal microbiota in liquid-fed grow-finishing pigs.

Authors:  Alberto Torres-Pitarch; Gillian E Gardiner; Paul Cormican; Mary Rea; Fiona Crispie; John V O'Doherty; Pierre Cozannet; Tomas Ryan; James Cullen; Peadar G Lawlor
Journal:  Sci Rep       Date:  2020-08-13       Impact factor: 4.379
  4 in total

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