The pH Requirements of Some Heterofermentative Species of Lactobacillus
Author:
Affiliation:
1. Division of Fruit Products, University of California, Berkeley, California
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.40.5.649-655.1940
Reference15 articles.
1. ARENA A. 1936 Alteraciones bacterianas de vinos argentinos. Rev. facultad agr. vet. (University Buenos Aires) 8 155-318.
2. DOUGLAS H. C. AND MCCLUNG L. S. 1937 Characteristics of an organism causing spoilage in fortified sweet wine. Food Research 2 -471-475.
3. A bacterium causing diseases in fortified wines;FORNACHON J. C.;Australian J. Exptl. Biol. Med. Sci.,1936
4. Determination of reducing sugars and sucrose in plant material;HASSID W. Z.;Ind. Eng. Chem.,1936
5. Determination of sugars in plants;HASSID W. Z.;Ind. Eng. Chem.,1937
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3. Utilization of oleuropein by microorganisms associated with olive fermentations;Canadian Journal of Microbiology;1978-06-01
4. The Ecology and Classification of Strains ofLactobacillus collinoidesnov. spec.: A Bacterium Commonly Found in Fermenting Apple Juice;Journal of Applied Bacteriology;1972-09
5. Bacterial Spoilage of Wines with special Reference to California Conditions;Advances in Food Research;1955
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