PURIFICATION AND PROPERTIES OF ANTIMICROBIAL SUBSTANCES PRODUCED BY Streptococcus diacetilactis AND Leuconostoc citrovorum
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3) , 446-450
- https://doi.org/10.1111/j.1365-2621.1975.tb12501.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- BEHAVIOR OF SALMONELLA TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC ACID BACTERIA1Journal of Milk and Food Technology, 1972
- INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: STREPTOCOCCUS DIACETILACTIS VERSUS FOOD PATHOGENS1,2Journal of Milk and Food Technology, 1972
- THE INFLUENCE OF LACTIC CULTURES ON GROUND BEEF QUALITYJournal of Food Science, 1970
- Inhibitory Effect of Selected Organic Chemicals on Pseudomonas fragiJournal of Dairy Science, 1968
- Properties of Substances Inhibitory to Pseudomonas fragi Produced by Streptococcus citrovorus and Streptococcus diacetilactisJournal of Dairy Science, 1968
- Effect of Skimmilks Cultured with Different Strains of Leuconostoc Citrovorum on Growth of Some Bacteria and YeastsJournal of Dairy Science, 1963
- Citrated Whey Starters. II. Gradual Formation of Flavor and Aroma in Creamed Cottage Cheese After the Addition of Small Quantities of Citrated Cottage Cheese Whey Cultures of Streptococcus DiacetilactisJournal of Dairy Science, 1962
- Inhibition of Certain Types of Bacterial Spoilage in Creamed Cottage Cheese by the Use of a Creaming Mixture Prepared with Streptococcus citrovorusJournal of Dairy Science, 1959
- The Production of a Growth Inhibitor by Lactic StreptococciJournal of Dairy Science, 1951
- Diplococcin, an anti-bacterial protein elaborated by certain milk streptococciBiochemical Journal, 1944