Growth and end-product formation in fermenter cultures ofBrochothrix thermosphactaATCC 11509Tand two psychrotrophicLactobacillusspp. in different gaseous atmospheres-Reference-Cited by-同舟云学术

Growth and end-product formation in fermenter cultures ofBrochothrix thermosphactaATCC 11509Tand two psychrotrophicLactobacillusspp. in different gaseous atmospheres

Published:1984-10 Issue:2 Volume:57 Page:213-220
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Blickstad Elisabeth,Molin G.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1984.tb01385.x/fullpdf

Reference31 articles.

1. The effect of vacuum packaging on some sliced processed meat products as judged by organoleptic and bacteriologic analysis;Alm;Food Technology,1961

2. Growth and end product formation of two psychotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures;Blickstad;Applied and Environmental Microbiology,1983

3. Effect of hyperbaric carbon dioxide pressure on the microbial flora of pork stored at 4°C or 14°C;Blickstad;Journal of Applied Bacteriology,1981

4. Growth and lactic acid production of Pediococcus pentosaceus at different gas environments, temperatures, pH values and nitrite concentrations;Blickstad;European Journal of Applied Microbiology and Biotechnology,1981

5. The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C;Blickstad;Journal of Applied Bacteriology,1983

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