FROZEN CONCENTRATED CULTURES OF LACTIC STARTER BACTERIA

被引：33

作者：

GILLILAND, SE ^{[1
]}

SPECK, ML ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV, DEPT FOOD SCI, RALEIGH, NC 27607 USA

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 02期

关键词：

D O I：

10.4315/0022-2747-37.2.107

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：107 / 111

页数：5

共 31 条

[1]

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[3]

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[4]

Bergere J. -L., 1968, Lait, V48, P13, DOI 10.1051/lait:1968471-4722

[5] OPTIMUM GROWTH PARAMETERS OF LACTIC STREPTOCOCCI USED FOR PRODUCTION OF CONCENTRATED CHEESE STARTER CULTURES [J].

COGAN, TM ;

BUCKLEY, DJ ;

CONDON, S .

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[6]

COWMAN RA, 1965, J DAIRY SCI, V48, P1531, DOI 10.3168/jds.S0022-0302(65)88514-9

[7] LOW TEMPERATURE AS AN ENVIRONMENTAL STRESS ON MICROBIAL ENZYMES [J].

COWMAN, RA ;

SPECK, ML .

CRYOBIOLOGY, 1969, 5 (05) :291-+

[8] D-LEUCINE AS AN AUTO-INHIBITOR OF LACTIC STREPTOCOCCI [J].

GILLILAN.SE ;

SPECK, ML .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (10) :1573-&

[9]

Gilliland S. E., 1971, Cultured Dairy Products Journal, V6, P12

[10] BIOLOGICAL RESPONSE OF LACTIC STREPTOCOCCI AND LACTOBACILLI TO CATALASE [J].

GILLILAND, SE ;

SPECK, ML .

APPLIED MICROBIOLOGY, 1969, 17 (06) :797-+

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