Interrelationships of Microorganisms in Cream. II. Lactobacillus casei, Bacillus subtilis, and Streptococcus lactis
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
1. American Public Health Association. Standard Methods for the Examination of Dairy Products. 9th ed. N. Y. 1948.
2. Some Characteristics of the Growth Inhibitor Produced by a Lactic Streptococcus;Baribo;J. Dairy Sci.,1951
3. The Production of a Growth Inhibitor by Lactic Streptococci;Baribo;J. Dairy Sci.,1951
4. The Proteolytic Enzymes of Bacteria. II. The Peptidases of Some Common Bacteria;Berger;J. Bacteriol.,1938
5. Proteolysis by Lactobacillus casei. II. Proteinase activity;Brandsaeter;J. Bacteriol.,1956
Cited by 3 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. INTERACTIVE INHIBITORY ACTIVITIES AMONG CERTAIN PSYCHROTROPHIC BACTERIA FROM DAIRY FOODS1;Journal of Milk and Food Technology;1968-10-01
2. Interactive Phenomena among Bacteria of Dairy Origin;Journal of Dairy Science;1968-07
3. Interrelationships of Microorganisms in Cream. III. Candida pseudotropicalis, Aerobacter aerogenes, and Streptococcus lactis;Journal of Dairy Science;1957-01
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