THE SEPARATION FROM YOGHURT CULTURES OF LAGTOBACILLI AND STREPTOCOCCI USING REINFORCED CLOSTRIDIAL AGAR AT pH 5·5 AND PLATE COUNT AGAR INCORPORATING MILK
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1978.tb02138.x/fullpdf
Reference12 articles.
1. 497. An improved medium for lactobacilli
2. AN AGAR MEDIUM FOR THE DIFFERENTIAL ENUMERATION OF YOGURT STARTER BACTERIA1,2
3. THE USE OF A SELECTIVE MEDIUM FOR THE ENUMERATION OF LACTOBACILLI IN CHEDDAR CHEESE
4. A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI
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