MICROBIOLOGY OF MEAT CURING .2. CHARACTERISTICS OF A LACTOBACILLUS OCCURRING IN HAM CURING BRINES WHICH SYNTHESIZES A POLYSACCHARIDE FROM SUCROSE

被引：9

作者：

DEIBEL, RH

NIVEN, CF

机构：

来源：

APPLIED MICROBIOLOGY | 1959年 / 7卷 / 03期

关键词：

D O I：

10.1128/AEM.7.3.138-141.1959

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：

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页码：138 / 141

页数：4

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[8] LACTOBACILLUS-VIRIDESCENS NOV-SPEC, A HETEROFERMENTATIVE SPECIES THAT PRODUCES A GREEN DISCOLORATION OF CURED MEAT PIGMENTS
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[9] THE RELATIVE ERRORS OF BACTERIOLOGICAL PLATE COUNTING METHODS
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