Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages
- 1 November 1996
- journal article
- biotechnology
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 46 (4) , 334-339
- https://doi.org/10.1007/bf00166226
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Starters in the processing of meat productsMeat Science, 1994
- Modeling the cucumber fermentation: Growth ofLactobacillus plantarumJournal of Industrial Microbiology & Biotechnology, 1993
- Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauerkraut and their application in sausage fermentationsJournal of Applied Bacteriology, 1993
- Lactic acid bacteria in meat fermentationFEMS Microbiology Letters, 1990
- Response Surface Model for Predicting the Effects of Temperature pH, Sodium Chloride Content, Sodium Nitrite Concentration and Atmosphere on the Growth of Listeria monocytogenesJournal of Food Protection, 1990
- An Algorithm for Least-Squares Estimation of Nonlinear ParametersJournal of the Society for Industrial and Applied Mathematics, 1963
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960