A Diagnostic Key for Identifying the Lactic Acid Bacteria of Vacuum Packed Bacon
Open Access
- 1 December 1963
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 26 (3) , 453-470
- https://doi.org/10.1111/j.1365-2672.1963.tb04796.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- THE OCCURRENCE AND ENUMERATION, ACCORDING TO A NEW CLASSIFICATION, OF MICROCOCCI AND STAPHYLOCOCCI IN BACON AND ON HUMAN AND PIG SKINJournal of Applied Bacteriology, 1962
- THE MICROBIOLOGY OF VACUUM PACKED SLICED BACONJournal of Applied Bacteriology, 1962
- The Cultural and Physiological Characters of the PediococciJournal of General Microbiology, 1961
- The genus Leuconostoc and its nomenclatureJournal of Dairy Research, 1960
- THE DISTRIBUTION AND SIGNIFICANCE OF DIFFERENT SPECIES OF FAECAL STREPTOCOCCI IN BACON FACTORIESJournal of Applied Bacteriology, 1956
- METHODS FOR THE ISOLATION OF FAECAL STREPTOCOCCI (LANCEFIELD GROUP D) FROM BACON FACTORIESJournal of Applied Bacteriology, 1956
- Tetrazolium Reduction as a Means of DifferentiatingA Streptococcus faecalis from Streptococcus faeciumJournal of General Microbiology, 1956
- The Classification of Lactobacilli from the Human MouthJournal of General Microbiology, 1955
- PREPARATION OF STREPTOCOCCAL EXTRACTS FOR LANCEFIELD GROUPINGThe Lancet, 1948
- 319. The formation of carbon dioxide by lactic acid bacteria andBacillus licheniformisand a cultural method of detecting the processJournal of Dairy Research, 1945