Lactobacilli Causing Spoilage of Acetic Acid Preserves
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1971.tb02316.x/fullpdf
Reference18 articles.
1. The classification of lactobacilli by means of physiological tests;Briggs;J. gen. Microbiol.,1953
2. Physiology of Lactobacillus fructivorans sp. nov., isolated from spoiled salad dressing;Charlton;J. Sci. Iowa St. Coll.,1934
3. Yeasts causing spoilage in acetic acid preserves;Dakin;J. appl. Bact.,1958
4. Moniliella acetoabutans: some further characteristics and industrial significance;Dakin;J. Fd Technol.,1968
5. Characteristics of an organism causing spoilage in fortified sweet wines;Douglas;Fd Res.,1937
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