The minute streptococci: further studies on their nutritional requirements and growth characteristics on blood agar.
作者信息
DEIBEL R H, NIVEN C F
出版信息
J Bacteriol. 1955 Aug;70(2):141-6. doi: 10.1128/jb.70.2.141-146.1955.
Abstract
摘要
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Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products.导致腌肉制品变绿的异型发酵乳酸菌的营养需求。
J Bacteriol. 1951 Nov;62(5):599-603. doi: 10.1128/jb.62.5.599-603.1951.
2
Reciprocal replacement of oleic acid and CO2 in the nutrition of the minute streptococci and Lactobacillus leichmannii.微小链球菌和莱氏乳杆菌营养中油酸与二氧化碳的相互替代作用
J Bacteriol. 1955 Aug;70(2):134-40. doi: 10.1128/jb.70.2.134-140.1955.
3
Carbon dioxide requirement of group F and minute colony G hemolytic streptococci.F组和微小菌落G型溶血性链球菌对二氧化碳的需求
J Bacteriol. 1954 Sep;68(3):282-8. doi: 10.1128/jb.68.3.282-288.1954.
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