Studies on Corn Steep Liquor in the Nutrition of Certain Lactic Acid Bacteria
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference10 articles.
1. Acetate and Oleate Requirements of the Lactic Group of Streptococci;Collins;J. Bacteriol.,1950
2. Corn Steep Liquor in Microbiology;Liggett;Bacteriol. Revs.,1948
3. Nutrition of Streptococcus lactis;Niven;J. Bacteriol.,1944
4. Additional Observations on the Rate of Growth of Lactobacillus casei;Rickes;J. Biol. Chem.,1949
5. An Improved Medium for Microbiological Assays with Lactobacilhis casei;Roberts;J. Biol. Chem.,1946
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1. Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate;Journal of Food Science;2003-08
2. Characterization of Growth Stimulants in Corn Steep for Lactic Streptococci;Applied Microbiology;1971-02
3. CHARACTERIZATION OF GROWTH STIMULANTS IN CORN STEEP FOR LACTIC STREPTOCOCCI;APPL MICROBIOL;1971
4. Growth of Streptococcus Starter Cultures in Milk Fortified with Nucleic Acid Derivatives;Journal of Dairy Science;1964-04
5. Section B. Cheese and butter starters;Journal of Dairy Research;1963-10
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