A comparison of the growth-activating effects onStreptococcus andLactobacillus of various yeast preparations

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1 September 1937

journal article
research article
Published by Wiley in The Journal of Pathology and Bacteriology

Vol. 45 (2) , 367-376
https://doi.org/10.1002/path.1700450207

Abstract

No abstract available

This publication has 5 references indexed in Scilit:

CHEESE-RIPENING STUDIES: THE INFLUENCE OF DIFFERENT EXTRACTS ON THE ACID PRODUCTION OF LACTIC ACID BACTERIA
Canadian Journal of Research, 1936
98. The Use of Special Litmus Milk Media for the Diagnostic Culture of Lactic Acid Bacteria: (1) Dextrose Litmus Milk, (2) Yeast Extract Litmus Milk, and (3) Yeast Extract Dextrose Litmus Milk
Journal of Dairy Research, 1935
GROWTH FACTORS OF LOWER ORGANISMS
Biological Reviews, 1933
CHEESE-RIPENING STUDIES: Nitrogen Requirements of Lactic Acid Bacteria: II. THE INFLUENCE OF DEFINED NITROGEN SOURCES ON THE SUGAR-FERMENTING ABILITIES OF LACTIC ACID BACTERIA
Canadian Journal of Research, 1932
The question of the identity of a bacterial growth-promoting factor with vitamin B1
Biochemical Journal, 1930