Effect of Various Microorganisms on the Vitamin and Acid Content of Cucumber Brines-Reference-Cited by-同舟云学术

Effect of Various Microorganisms on the Vitamin and Acid Content of Cucumber Brines

Published:1953-11 Issue:6 Volume:1 Page:327-329
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Costilow R. N.¹,Fabian F. W.¹

Affiliation:

1. Department of Bacteriology and Public Health, Michigan State College, East Lansing, Michigan

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.1.6.327-329.1953

Reference5 articles.

1. Microbiological studies of cucumber fermentations;COSTILOW R. N.;Appl. Microbiol.,1953

2. Availability of essential vitamins and amino acids for Lactobacillus plantarum in cucumber fermentations;COSTILOW R. N.;Appl. Microbiol.,1953

3. Cystine and related compounds in the nutrition of lactic acid bacteria;RIESEN W. H.;J. Biol. Chem.,1947

4. The importance of biotin, niacin and pantothenic acid in cucumber fermentation;ROSEN S.;Food Technol.,1953

5. A comparison of the chemical and microbiological methods for determining cystine in protein hydrolyzates;SARKAR C. R.;Mich. Agr. Exp. Sta. Quarterly Bull.,1950

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines;Applied and Environmental Microbiology;1995-04

2. Addition of Sugar, Amino Acids and Corn Steep Liquor to Cucumber Fermentation;Applied Microbiology;1957-07

3. Availability of Essential Vitamins and Amino Acids for Lactobacillus plantarum in Cucumber Fermentations;Applied Microbiology;1953-11