INHIBITION OF ALCOHOLIC FERMENTATION BY SORBIC ACID
Author:
Affiliation:
1. Department of Microbiology and Public Health, Michigan State University, East Lansing, Michigan
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.81.2.189-194.1961
Reference14 articles.
1. Influence of sorbic acid on the growth of certain species of bacteria, yeasts, and filamentous fungi;J. Bacteriol.,1959
2. Sorbic acid as a selective agent in cuetmber fermentations. I. Effect of sorbic acid on microorganisms associated with eucumber fermentations;Appl. Microbiol.,1955
3. Sorbic acid as a selective agent for cucumber fermentations. II. Effect of sorbic acid on the y-east and lactic acid fermentations in brined cucumbers;Appl. Microbiol.,1957
4. com.atypon.pdfplus.internal.model.plusxml.impl.AuthorGroup@5a66ca9d 1958 Enzymes. Academic Press Inc. New York.
5. Process of inhibiting growth of molds;U. S. Patent,1945
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