THE GROWTH OF CERTAIN BACTERIA IN MEDIA OF DIFFERENT HYDROGEN ION CONCENTRATIONS
Author:
Affiliation:
1. Research Laboratories of the Dairy Division, Bureau of Animal Industry, United States Department of Agriculture
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.4.4.409-427.1919
Reference19 articles.
1. Simultaneous acid and alkaline bacterial fermentations from dextrose and the salts of organic acids respectively;AYERS H.;J. Inf. Dis.,1918
2. -17 Some effects of hydrogen ion concentration of media on the behavior of the diphtheria bacillus in culture;BUNKER J. W.;Abstracts of Bact.,1916
3. Notes on conditions which influence thermal death points;UCHANAN R. E.;Abstracts of Bact.,1917
4. The latent period in the growth of bacteria;CHESNEY A. M.;J. Exp. Med.,1916
5. a The final hydrogen ion concentrations of cultures of Bacillus coli;CLARK W. M.;J. Biol. Chem.,1915
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1. Bibliography;Lawrie's Meat Science;2006
2. The structure, composition and preservation of meat;Fermented Meats;1995
3. Organic Acids: Chemistry, Antibacterial Activity and Practical Applications;Advances in Microbial Physiology Volume 32;1991
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