The effect of water activity on growth and end-product formation of two Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF00252810.pdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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2. Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031;Food Microbiology;2012-09
3. Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates;International Journal of Food Science & Technology;2007-06-28
4. Influence of Reduced Water Activity on Lactose Metabolism by Lactococcus lactis subsp. cremoris at Different pH Values;Applied and Environmental Microbiology;1998-06
5. Determination of dissolved carbon dioxide by coulometric titration in modified atmosphere systems;Letters in Applied Microbiology;1994-05
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