Variability in growth and fermentation products of Clostridium sporogenes inoculated into canned foods and grown in laboratory media for various time intervals-Reference-Cited by-同舟云学术

Variability in growth and fermentation products of Clostridium sporogenes inoculated into canned foods and grown in laboratory media for various time intervals

Published:1987-01 Issue:1 Volume:4 Page:43-50
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Moneib N.A.,So K.,Kempton A.G.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference23 articles.

1. Production of branched-chain volatile fatty acids by certain anaerobic bacteria;Allison;Appl. Environ. Microbiol,1978

2. Leucine dissimilation to isovaleric and isocaproic acids by cell suspensions of amino acid fermenting anaerobes: the Stickland reaction revisited;Britz;Can. J. Microbiol,1982

3. Bergey's manual of determinative bacteriology;Buchanan,1974

4. Simplified method of researching inoculated cans of food;Chang;Can. Inst. Food Sci. Technol. J,1973

5. Nature et mode de formaton des acides volatils dans les cultures de quelques bacteries anaerobies proteolytiques du groupe de C. sporogenes. Formation par reaction de Stickland des acides isobutyrique, isovalerianique, et valerianique optiquement actif;Cohen-Bazire;Ann. Inst. Pasteur, Paris,1948

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. Volatile organic compounds: microbiological aspects and some technological implications;Journal of Applied Bacteriology;1993-07

2. Preincubation time and the use of oxygen indicators in determining the microbiological quality of aseptically packed pea and tomato soup;International Journal of Food Microbiology;1989-11

3. A procedure for mathematical modelling the production of a metabolic marker of Clostridium sporogenes grown under variable nutritional and environmental conditions;Food Microbiology;1987-01