Dissociants of Lactobacilli
Author:
Affiliation:
1. Department of Agricultural Bacteriology, University of Wisconsin
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.50.6.637-649.1945
Reference24 articles.
1. Assoc. Official Agr. Chem. 1940 Official and tentative methods of analysis of the Association of Official Agricultural Chemists. Washington D. C.
2. Cheese-ripening studies. Nitrogen distribution in Kingston cheese-ripening;EAGLES B. A.;J. Dairy Research,1932
3. Factors affecting the activity and heat resistance of Swiss cheese starter cultures. I. Influence of time and temperature of incubation;ELKER P. R.;J. Dairy Sci.,1938
4. The bacteriology of brick cheese. I. Growth and activity of starter bacteria during manufacture;GAREY J. C.;J. Dairy Sci.,1941
5. The maintenance of viability in Lactobacillus bulgaricus cultures by growth in association with certain yeasts;GRAHAM V. E.;J. Bact.,1943
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