THE GROWTH OF LACTIC ACID STREPTOCOCCI IN MIXED STARTER CULTURES
- 1 April 1955
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 18 (1), 53-65
- https://doi.org/10.1111/j.1365-2672.1955.tb02061.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- SEASONAL VARIATION IN CHEESE STARTER ACTIVITYProceedings of the Society for Applied Bacteriology, 1951
- FURTHER OBSERVATIONS ON AN INHIBITORY SUBSTANCE (NISIN) FROM LACTIC STREPTOCOCCIThe Lancet, 1947
- 355. Cheese starter ‘recovery’ after attack by bacteriophage. (Strain dominance in multiplestrain starters)Journal of Dairy Research, 1947
- THE INFLUENCE OF RAW MILK QUALITY ON “SLOWNESS” IN CHEESEMAKINGProceedings of the Society of Agricultural Bacteriologists, 1944
- Diplococcin, an anti-bacterial protein elaborated by certain milk streptococciBiochemical Journal, 1944
- 295. The problem of bacteriophage in cheese making: Part I. Observations and investigations on slow acid productionJournal of Dairy Research, 1942