INHIBITION OF ENTEROPATHOGENIC ESCHERICHIA-COLI BY HOMOFERMENTATIVE LACTIC-ACID BACTERIA IN SKIMMILK .1. COMPARISON OF STRAINS OF ESCHERICHIA-COLI

被引：22

作者：

FRANK, JF

MARTH, EH

机构：

[1] UNIV WISCONSIN,DEPT FOOD & SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,INST FOOD RES,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 11期

关键词：

D O I：

10.4315/0362-028X-40.11.749

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：749 / 753

页数：5

共 26 条

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[18] FATE OF ENTEROPATHOGENIC STRAINS OF ESCHERICHIA-COLI DURING MANUFACTURE AND RIPENING OF CAMEMBERT CHEESE [J].

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[19] BEHAVIOR OF SALMONELLA-TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC-ACID BACTERIA [J].

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