Availability of Essential Vitamins and Amino Acids for Lactobacillus plantarum in Cucumber Fermentations-Reference-Cited by-同舟云学术

Availability of Essential Vitamins and Amino Acids for Lactobacillus plantarum in Cucumber Fermentations

Published:1953-11 Issue:6 Volume:1 Page:320-326
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.1.6.320-326.1953

Reference14 articles.

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

2. Effect of various microorganisms on the vitamin and amino acid content of cucumber brines;COSTILOW R. N.;Appl. Microbiol.,1953

3. Identification of yeasts from commercial cucumber fermentations in northern brining areas;ETCHELLS J. L.;Farlowia,1952

4. ETCHELLS J. L. FABIAN F. W. AND JONES I. D. 1945 The Aerobacter fermentation of cucumbers during salting. Mich. Agr. Exp. Sta. Tech. Bull. 200.

5. FABIAN F. W. AND WICKERHAM L. J. 1935 Experimental work on cucumber fermentations. VIII. Genuine dill pickles-a biochemical and bacteriological study of the curing process. Mich. Agr. Exp. Sta. Tech. Bull. 217.

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1. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation;Journal of Food Science;2022-01-11

2. Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber;Journal of Food Composition and Analysis;2021-03

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

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

5. Effect of Various Microorganisms on the Vitamin and Acid Content of Cucumber Brines;Applied Microbiology;1953-11