Abstract
Species of homofermentative lactobacilli commonly associated with dairy products grew in chemically denned basal medium containing sodium caseinate while species from other sources did not. The utilization of sodium caseinate may be a useful differential characteristic in the classification of lactobacilli.
Publisher
Canadian Science Publishing
Subject
Genetics,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Immunology,Microbiology
Cited by
9 articles.
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