STARTERS AND BACTERIOPHAGES IN LACTIC-ACID CASEIN MANUFACTURE .1. MIXED STRAIN STARTERS

被引：20

作者：

THOMAS, TD ^{[1
]}

LOWRIE, RJ ^{[1
]}

机构：

[1] NEW ZEALAND DAIRY RES INST,PALMERSTON N,NEW ZEALAND

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 05期

关键词：

D O I：

10.4315/0022-2747-38.5.269

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：269 / 274

页数：6

共 17 条

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[2]

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[3]

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[4] ACID PRODUCTION IN MILK BY STARTER CULTURES - THE EFFECT OF PEPTONE AND OTHER STIMULATORY SUBSTANCES [J].

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[5] SOME OBSERVATIONS ON SLOW AND FAST ACID-PRODUCING VARIANTS OF STRAINS OF STREPTOCOCCUS-CREMORIS AND STR-LACTIS USED AS CHEESE STARTERS [J].

GARVIE, EI .

JOURNAL OF DAIRY RESEARCH, 1959, 26 (03) :227-237

[6]

Harriman L. A., 1931, J DAIRY SCI, V14, P40

[7]

Lowrie R. J., 1971, New Zealand Journal of Dairy Science Technology, V6, P166

[8]

LUBENAUNESTLE R, 1966, 17TH INT DAIR C MU C, P321

[9]

Martley F. G., 1972, New Zealand Journal of Dairy Science Technology, V7, P7

[10] PHAGE-ASSOCIATED LYSINS AFFECTING GROUP N AND GROUP D STREPTOCOCCI [J].

ORAM, JD ;

REITER, B .

JOURNAL OF GENERAL MICROBIOLOGY, 1965, 40 (01) :57-&

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