SELECTIVE METHOD FOR THE ISOLATION OF SPOROLACTOBACILLUS FROM FOOD AND ENVIRONMENTAL SOURCES

被引：12

作者：

DOORES, S ^{[1
]}

WESTHOFF, DC ^{[1
]}

机构：

[1] UNIV MARYLAND,DEPT DAIRY SCI,COLLEGE PK,MD 20742

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1983年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1983.tb02617.x

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：273 / 280

页数：8

共 24 条

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[9]

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[10] RETARDING EFFECT OF ACETIC-ACID ON GROWTH OF CONTAMINATED BACTERIA DURING SHOYU-KOJI MAKING PROCESS [J].

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