Growth of Lactobacillus plantarum in Cucumber Extract Containing Various Chloride Salts-Reference-Cited by-同舟云学术

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Growth of Lactobacillus plantarum in Cucumber Extract Containing Various Chloride Salts

Published:1986-09 Issue:5 Volume:51 Page:1257-1259
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

NAEWBANIJ JOCELYN O.,STONE MARTHA B.,FUNG DANIEL Y.C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13099.x/fullpdf

Reference14 articles.

Cited by 11 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. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines;Journal of Food Science;2019-04-17

2. Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus;Food Microbiology;2009-06

3. Individual Effects of Sodium, Potassium, Calcium, and Magnesium Chloride Salts on Lactobacillus pentosus and Saccharomyces cerevisiae Growth;Journal of Food Protection;2008-07-01

4. Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae;Journal of Industrial Microbiology & Biotechnology;2008-05-09

5. Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives;J SCI FOOD AGR;1999

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