Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products
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Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brinesLactobacilli on plantsSUBSTITUTION OF MANGANESE FOR TOMATO JUICE IN THE CULTIVATION OF LACTIC ACID BACTERIA.Effect of salt concentration in the recovery medium on heat-injured Streptococcus faecalis.Products of glucose metabolism by homofermentative streptococci under anaerobic conditionsSpecies differentiation of oral lactobacilli from man including description of Lactobacillus salivarius nov spec and lactobacillus Cellobiosus nov spec.A single glutamyl-tRNA synthetase aminoacylates tRNAGlu and tRNAGln in Bacillus subtilis and efficiently misacylates Escherichia coli tRNAGln1 in vitro.Manganese, superoxide dismutase, and oxygen tolerance in some lactic acid bacteria.Manganese and defenses against oxygen toxicity in Lactobacillus plantarumFunctional significance of manganese catalase in Lactobacillus plantarumProduct labeling of glucose-1-C14 fermentation by homofermentative and heterofermentative lactic acid bacteria.Adenylosuccinate lyase of Bacillus subtilis regulates the activity of the glutamyl-tRNA synthetase.Mode of carbon dioxide fixation by the minute streptococci.Noninductive metabolism of itaconic acid by Pseudomonas and Salmonella species.Citric acid metabolism in hetero- and homofermentative lactic acid bacteria.Expression of a heterologous manganese superoxide dismutase gene in intestinal lactobacilli provides protection against hydrogen peroxide toxicity.Symposium on the lactic acid bacteria.Manganese acquisition by Lactobacillus plantarum.INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES.Comparative study of Gaffkya homari, Aerococcus viridans, tetrad-forming cocci from meat curing brines, and the genus Pediococcus.Modified benzidine test for the detection of cytochrome-containing respiratory systems in microorganisms.Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.Catalase activity in Pediococcus cerevisiae as related to hydrogen ion activity.Microbiological assay for thiamin using Lactobacillus viridescens.Isolation of antibiotic-resistant lactobacilli.The minute streptococci: further studies on their nutritional requirements and growth characteristics on blood agarReciprocal replacement of oleic acid and CO2 in the nutrition of the minute streptococci and Lactobacillus leichmannii.Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage.Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products.Regulation of cell division, biofilm formation, and virulence by FlhC in Escherichia coli O157:H7 grown on meat.Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucroseFolic acid nutrition of the minute streptococci.Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats.An evaluation of the Lactobacillus viridescens assay for thiamine.Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages
P2860
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P2860
Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products
description
1951 nî lūn-bûn
@nan
1951年の論文
@ja
1951年論文
@yue
1951年論文
@zh-hant
1951年論文
@zh-hk
1951年論文
@zh-mo
1951年論文
@zh-tw
1951年论文
@wuu
1951年论文
@zh
1951年论文
@zh-cn
name
Nutrition of the heteroferment ...... reening of cured meat products
@en
type
label
Nutrition of the heteroferment ...... reening of cured meat products
@en
prefLabel
Nutrition of the heteroferment ...... reening of cured meat products
@en
P1476
Nutrition of the heteroferment ...... reening of cured meat products
@en
P2093
P2860
P304
P577
1951-11-01T00:00:00Z