Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/BF00393522.pdf
Reference39 articles.
1. Benno, Y. & T. Mitsuoka (1983) Modification of the Minitek system for identification of lactobacilli. System. Appl. Microbiol. 4: 123?131
2. Blickstad, E. & G. Molin (1983a) Carbon dioxide as a controller of the spoilage flora of pork, with special reference to temperature and sodium chloride. J. Food Prot. 46: 756?766
3. Blickstad, E. & G. Molin (1983b) The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C. J. Appl. Bacteriol. 54: 45?56
4. Blickstad, E. & G. Molin (1984) Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509 and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres. J. Appl. Bacteriol. 57: 213?220
5. Bridge, P.D. & P.H.A. Sneath (1983) Numerical taxonomy of Streptococcus. J. Gen. Microbiol. 129: 565?597
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