Organic Acid Production by Propionibacteria. I. Effect of Strains, pH, Carbon Source, and Intermediate Fermentation Products
Open Access
- 1 May 1957
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (5) , 579-587
- https://doi.org/10.3168/jds.s0022-0302(57)94523-x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Direct Chromatographic Determination of Acetic, Propionic and Butyric Acids in CheeseJournal of Dairy Science, 1953
- A Plating Method for the Isolation and Enumeration of PropionibacteriaJournal of Dairy Science, 1952
- The Mechanism of Propionic Acid Formation by PropionibacteriaJournal of General Microbiology, 1951
- Mechanism of Propionic Acid Formation by Propionibacterium pentosaceumJournal of Bacteriology, 1948
- Heterotrophic Assimilation of Carbon DioxidePublished by Wiley ,1942
- FLAVOR CONTRIBUTORS OF SWISS‐TYPE CHEESE 1Journal of Food Science, 1939
- The Bacteriology of Swiss CheeseJournal of Bacteriology, 1934
- THE CAUSE OF EYES AND CHARACTERISTIC FLAVOR IN EMMENTAL OR SWISS CHEESEJournal of Bacteriology, 1921
- On the Formation of “Eyes” in Emmental CheeseJournal of Dairy Science, 1917