Effect of Cultural Conditions and Media on the Antimicrobial Activity of Streptococcus Thermophilus
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 630-632
- https://doi.org/10.1111/j.1365-2621.1981.tb04927.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- ANTIMICROBIAL ACTIVITY OF LACTIC CULTURES: PARTIAL PURIFICATION AND CHARACTERIZATION OF ANTIMICROBIAL COMPOUND(S) PRODUCED BY Streptococcus thermophilusJournal of Food Science, 1979
- POTENTIAL APPLICATION OF MICROBIAL ANTAGONISM TO EXTENDED STORAGE STABILITY OF A FLESH TYPE FOODJournal of Food Science, 1979
- BACTERIAL REPRESSIVE ACTION OF MEAT STARTER CULTURE IN PASTEURIZED LIQUID WHOLE EGGJournal of Food Science, 1979
- FERMENTATION OF PEANUT MILK WITHJournal of Food Science, 1978