COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS , TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS
Author:
Affiliation:
1. Division of Bacteriology, American Meat Institute Foundation, The University of Chicago, Chicago, Illinois
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.79.2.175-180.1960
Reference16 articles.
1. A biochemical-taxonomic study of a marine micrococcus, Gaffkya homari, and a terrestrial counterpart;AARONSON S.;J. Gen. Microbiol.,1956
2. Microbiology of meat curing. I. The occurrence and significance of a motile Lactobacillus in ham curing brines;DEIBEL R. H.;Appl. Microbiol.,1958
3. Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose;DEIBEL R. H.;Appl. Microbiol.,1959
4. Nutrition of the heterofermentative lactobacilli that cause greening of cured meat;EVANS J. B.;J. Bacteriol.,1951
5. The identity of "Leuconostoc citrovorum, strain 8081;FELTON E. A.;J. Bacteriol.,1953
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