Growth of Streptococcus Starter Cultures in Milk Fortified with Nucleic Acid Derivatives
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference14 articles.
1. The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. II. A Stimulatory Factor Required for Rapid Growth of Some Strains in Reconstituted Nonfat Milk Solids;Anderson;J. Dairy Sci.,1953
2. The Incorporation of Exogenous Purines into Pentose Nucleic Acid by Lactobacillus casei;Balis;J. Biol. Chem.,1952
3. Identification of Stimulatory Factors Involved in Symbiotic Growth of Streptococcus lactis and Streptococcus cremoris;Dahiya;J. Bacteriol.,1963
4. Acid Production in Milk by Starter Cultures. The Effect of Peptone and Other Stimulatory Substances;Garvie;J. Dairy Research,1956
5. Studies on Corn Steep Liquor in the Nutrition of Certain Lactic Acid Bacteria;Kennedy;J. Dairy Sci.,1955
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2. Transport of purine bases byStreptococcus lactis;Journal of Dairy Research;1978-06
3. Cheese starters;Journal of Dairy Research;1976-02
4. The nature of the stimulation of the growth ofStreptococcus lactisby yeast extract;Journal of Dairy Research;1975-02
5. Isolation and Identification of Stimulatory Substance Involved in the Associative Growth of Cheese Cultures;Journal of Dairy Science;1973-04
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