The Production of a Growth Inhibitor by Lactic Streptococci
Open Access
- 1 November 1951
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 34 (11), 1136-1144
- https://doi.org/10.3168/jds.s0022-0302(51)91836-x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- 373. Inhibitory strains of lactic streptococci and their significance in the selection of cultures for starterJournal of Dairy Research, 1947
- A Powerful Inhibitory Substance Produced by Group N StreptococciNature, 1944
- 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
- The influence of abnormal (‘non-acid’) milk on cheese starter culturesJournal of Dairy Research, 1943
- The Bacteriology of Brick Cheese. I. Growth and Activity of Starter Bacteria during ManufactureJournal of Dairy Science, 1941
- The Bacteriology of Swiss CheeseJournal of Bacteriology, 1934
- A substance inhibiting bacterial growth, produced by certain strains of lactic streptococciBiochemical Journal, 1933