Observations on the Acetate and Citrate Metabolism of Streptococcus Lactis and Streptococcus Cremoris
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference5 articles.
1. The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. I. Growth in a Synthetic Medium;Anderson;J. Dairy Sci.,1953
2. Acetate and Oleate Requirements of the Lactic Group of Streptococci;Collins;J. Bacteriol.,1950
3. A Uniform Medium for Determination of Amino Acids with Various Microorganisms;Henderson;J. Biol. Chem.,1948
4. From Fats to Energy;Lehninger;J. Agr. Food Chem.,1953
5. Nutrition of Streptococcus lactis;Niven;J. Bacteriol.,1944
Cited by 5 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. Section B. Cheese and butter starters;Journal of Dairy Research;1963-10
2. Factors Affecting the Initiation of Respiration of Streptococcus lactis;Applied Microbiology;1957-09
3. EFFECT OF ACETATE, CITRATE, AND DIVALENT METAL IONS ON UTILIZATION OF SODIUM CASEINATE BY LACTIC STREPTOCOCCI;Canadian Journal of Microbiology;1957-04-01
4. FACTORS AFFECTING THE INITIATION OF RESPIRATION OF STREPTOCOCCUS-LACTIS;APPL MICROBIOL;1957
5. Section B. Bacteriology and mycology applied to dairying;Journal of Dairy Research;1955-10
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