Optimum Growth Parameters of Lactic Streptococci used for the Production of Concentrated Cheese Starter Cultures
- 1 June 1971
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 34 (2), 403-409
- https://doi.org/10.1111/j.1365-2672.1971.tb02299.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Formation of Hydrogen Peroxide by Group N Streptococci and Its Effect on Their Growth and MetabolismApplied Microbiology, 1970
- Biological Response of Lactic Streptococci and Lactobacilli to Catalase1Applied Microbiology, 1969
- Preparation of Concentrated Lactic Streptococcus Starters1Applied Microbiology, 1969
- Production massive de cellules de streptocoques lactiques. I. - Méthodes générales d'étude et facteurs de la croissance de " Streptococcus lactis " souche C10Le Lait, 1968
- La production massive de cellules de streptocoques lactiques.II. -Croissance de "Streptococcus lactis" dans un milieu a pH constantLe Lait, 1968
- Increased Mutation Rate of E. coli K12λ Cultures Maintained in Continuous Logarithmic GrowthThe Journal of general physiology, 1966
- Damage to Streptococcus Lactis Resulting from Growth at Low p HJournal of Bacteriology, 1965
- 692. The influence of carbon dioxide on the growth of lactic streptococciJournal of Dairy Research, 1958