Characteristics of Lactic Acid Bacteria from Commercial Cucumber Fermentations-Reference-Cited by-同舟云学术

Characteristics of Lactic Acid Bacteria from Commercial Cucumber Fermentations

Published:1946-11 Issue:5 Volume:52 Page:593-599
ISSN:0021-9193
Container-title:Journal of Bacteriology
language:en
Short-container-title:J Bacteriol

Author:

Etchells John L.¹,Jones Ivan D.²

Affiliation:

1. Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture, Raleigh, N. C.

2. Department of Horticulture, N. C. Agricultural Experiment Station, Raleigh, N. C.

Publisher

American Society for Microbiology

Subject

Molecular Biology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/jb.52.5.593-599.1946

Reference11 articles.

1. BERGEY D. H. BREED R. S. MURRAY E. D. G. AND HITCHENS A. P. 1939 Bergey's manual of determinative bacteriology. 5th ed. Williams & Wilkins Co. Baltimore Md.

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

3. ETCHELLS J. L. AND JONES I. D. 1946 Bacteriological changes during the fermentation of certain brined and salted vegetables. U. S. Dept. of Agr. Tech. Bull. In press.

4. HUCKER G. J. AND PEDERSON C. S. 1930 Studies on the Coccaceae. XVI. The genus Leuconostoc. N. Y. Agr. Expt. Sta. Tech. Bull. 167.

5. PEDERSON C. S. 1930 Floral changes in the fermentation of sauerkraut. N. Y. Agr. Expt. Sta. Tech. Bull. 168.

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