Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat Fermentation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15782.x/fullpdf
Reference21 articles.
1. Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173
2. Comparison of fecal microflora of elderly persons in rural and urban areas of Japan
3. Applications and Interactions of Bacteriocins from Lactic Acid Bacteria in Foods and Beverages
4. Taxonomic Study of the Lactobacillus acidophilus Group, with Recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and Synonymy of Lactobacillus acidophilus Group A3 (Johnson et al. 1980) with the Type Strain of Lactobacillus amylovorus (Nakamura 1981)
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