Stimulation of the Rate of Acid Production by Lactobacilli in Media Containing a Capsular Substance from Micrococci
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference40 articles.
1. Occurrence of micrococci in Cheddar cheese made from raw and pasteurized milk;Alford;J. Dairy Sci.,1950
2. Effect of micrococci on the development of flavor when added to Cheddar cheese made from pasteurized milk;Alford;J. Dairy Sci.,1950
3. The production of growth inhibitor by lactic streptococci;Baribo;J. Dairy Sci.,1951
4. Growth stimulation of Lactobacillus species by lactic streptococci;Branen;Appl. Microbiol.,1969
5. Identification of a stimulant for Lactobacillus casei produced by Streptococcus lactis;Branen;Appl. Microbiol.,1970
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