Literature DB >> 16560706

Characteristics of Butyric Acid Bacteria from Olives.

J R Gililland1, R H Vaughn.   

Abstract

Entities:  

Year:  1943        PMID： 16560706      PMCID： PMC373823          DOI： 10.1128/jb.46.4.315-322.1943

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


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  4 in total

1.  Characteristics of Tartrate-fermenting Species of Clostridium.

Authors:  J Tabachnick; R H Vaughn
Journal:  J Bacteriol       Date:  1948-10       Impact factor: 3.490

2.  Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.

Authors:  A Brauman; S Keleke; M Malonga; E Miambi; F Ampe
Journal:  Appl Environ Microbiol       Date:  1996-08       Impact factor: 4.792

3.  Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation.

Authors:  Barbara Lanza
Journal:  Front Microbiol       Date:  2013-05-10       Impact factor: 5.640

4.  Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum.

Authors:  Hamid B Ghoddusi; Richard E Sherburn; Olusimbo O Aboaba
Journal:  ISRN Microbiol       Date:  2013-09-30
  4 in total

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