Isolation and Characterization of a Virulent Phage H6 Infecting Lactobacillus brevis from the Fermented Chinese Cabbage
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Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-10-4801-2_1
Reference20 articles.
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4. Medina E, Pérez-Díaz IM, Breidt F, Hayes J, Franco W, Butz N, Azcarate-Peril MA (2016) Bacterial ecology of fermented cucumber rising pH spoilage as determined by nonculture-based methods. J Food Sci 81(1):M121–M129
5. Chen YS, Wu HC, Lo HY, Lin WC, Hsu WH, Lin CW, Lin PY, Yanagida F (2012) Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan. J Sci Food Agric 92(10):2069–2075
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