Isolation and Identification of Stimulatory Substance Involved in the Associative Growth of Cheese Cultures
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference27 articles.
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2. 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
3. Identification of compounds causing symbiotic growth of Streptococcus thermophilus and Lactobacillus bulgaricus in milk;Bautista;J. Dairy Res.,1966
4. Comparison of slow and fast acid-producing Streptococcus lactis;Citti;J. Dairy Sci.,1965
5. The influence of other bacteria on the production of acid by lactic streptococci in milk;Cox;J. Dairy Res.,1930
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Factors Inhibiting and Stimulating Bacterial Growth in Milk: An Historical Perspective;Advances in Applied Microbiology;1995
2. Transport of purine bases byStreptococcus lactis;Journal of Dairy Research;1978-06
3. Influence of Medium and Temperature on End Products and Growth;Journal of Dairy Science;1977-05
4. Cheese starters;Journal of Dairy Research;1976-02
5. Compounds Affecting Streptococcus agalactiae Growth in Milk;Journal of Dairy Science;1974-07
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