Some Characteristics of the Growth Inhibitor Produced by a Lactic Streptococcus
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference7 articles.
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2. The Production of a Growth Inhibitor by Lactic Streptococci;Baribo;J. Dairy Sci.,1951
3. Growth and Main Production of a Strain of Streptococcus lactis;Hirsch;J. Gen. Microbiol.,1951
4. A Powerful Inhibitory Substance Produced by Group N Streptococci;Mattick;Nature,1944
5. Diplococcin, an Antibacterial Protein Elaborated by Certain Milk Streptococci;Oxford;Biochem. J.,1944
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1. Diplococcin Produced by Lactococcus Lactis Subsp. Cremoris;Bacteriocins of Lactic Acid Bacteria;1994
2. Bacteriocins Produced By Lactococcus Lactis Strains;Bacteriocins of Lactic Acid Bacteria;1994
3. Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat;Journal of Food Science;1986-03
4. Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocolitica;Journal of Food Protection;1984-05-01
5. INFLUENCE OF ANTIMICROBIAL COMPOUND(S) EXTRACTED FROM MILK FERMENTED BY STREPTOCOCCUS THERMOPHILUS ON KEEPING QUALITY OF MEAT AND MILK;Journal of Food Quality;1981-12
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