Influence of Sorbic Acid on Populations and Species of Yeasts Occurring in Cucumber Fermentations-Reference-Cited by-同舟云学术

Influence of Sorbic Acid on Populations and Species of Yeasts Occurring in Cucumber Fermentations

Published:1961-03 Issue:2 Volume:9 Page:139-144
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Etchells John L.¹²,Borg Alfred F.¹²,Bell Thomas A.¹²

Affiliation:

1. U. S. Food Fermentation Laboratory, North Carolina State College, Raleigh, North Carolina

2. Departments of Botany and Animal Industry, North Carolina Agricultural Experiment Station, Raleigh, North Carolina

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.9.2.139-144.1961

Reference16 articles.

1. Determination of sorbic acid and its disappearance from pickle brines;ALDERTON G.;Food Research,1958

2. Influence of sorbic acid on the growth of certain species of bacteria, yeasts, and filamentous fungi;BELL T. A.;J. Bacteriol.,1959

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

4. Sorbic acid as a selective agent in cucumber fermentations. I. Effect of sorbic acid on microorganisms associated with cucumber fermentations;COSTILOW R. N.;Appl. Microbiol.,1955

5. Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers;COSTILOW R. N.;Appl. Microbiol.,1957

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