doi: 10.1128/jb.58.5.633-641.1949.
A study of the lactic acid bacteria that cause surface discolorations of sausages
- PMID: 15407046
- PMCID: PMC385680
- DOI: 10.1128/jb.58.5.633-641.1949
Item in Clipboard
A study of the lactic acid bacteria that cause surface discolorations of sausages
J Bacteriol.
1949 Nov.
No abstract available
Similar articles
-
Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages.Int J Food Microbiol. 1989 Aug;9(1):33-43. doi: 10.1016/0168-1605(89)90035-4. Int J Food Microbiol. 1989. PMID: 2641274
-
Antagonistic effect of chosen lactic acid bacteria strains on Salmonella species in meat and fermented sausages.Pol J Vet Sci. 2003;6(1):29-39. Pol J Vet Sci. 2003. PMID: 12675466
-
Antagonistic effect of chosen lactic acid bacteria strains on Yersinia enterocolitica species in model set-ups, meat and fermented sausages.Pol J Vet Sci. 2003;6(2):99-108. Pol J Vet Sci. 2003. PMID: 12817780
-
Lactic acid bacteria of meat and meat products.Antonie Van Leeuwenhoek. 1983 Sep;49(3):327-36. doi: 10.1007/BF00399507. Antonie Van Leeuwenhoek. 1983. PMID: 6354082 Review.
-
Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.Int J Food Microbiol. 2015 Nov 6;212:76-88. doi: 10.1016/j.ijfoodmicro.2015.04.035. Epub 2015 Apr 29. Int J Food Microbiol. 2015. PMID: 26002560 Review.
Cited by
-
Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.J Bacteriol. 1957 Jun;73(6):758-9. doi: 10.1128/jb.73.6.758-759.1957. J Bacteriol. 1957. PMID: 13449043 Free PMC article. No abstract available.
-
A study of the genus Leuconostoc.Arch Mikrobiol. 1966 May 9;53(4):317-27. doi: 10.1007/BF00409869. Arch Mikrobiol. 1966. PMID: 5989424 No abstract available.
-
Symposium on the lactic acid bacteria.Bacteriol Rev. 1952 Dec;16(4):227-60. doi: 10.1128/br.16.4.227-260.1952. Bacteriol Rev. 1952. PMID: 13008949 Free PMC article. No abstract available.
-
Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products.Appl Microbiol. 1954 Jan;2(1):26-9. doi: 10.1128/am.2.1.26-29.1954. Appl Microbiol. 1954. PMID: 13125340 Free PMC article. No abstract available.
-
[Difficult bacteriological problems of semi-preserved packaged meats].Antonie Van Leeuwenhoek. 1955;21(3):257-76. doi: 10.1007/BF02543823. Antonie Van Leeuwenhoek. 1955. PMID: 13249373 French. No abstract available.
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
