Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.
作者信息
NIVEN C F, EVANS J B
出版信息
J Bacteriol. 1957 Jun;73(6):758-9. doi: 10.1128/jb.73.6.758-759.1957.
Abstract
摘要
相似文献
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Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.绿色乳杆菌新种，一种能使腌制肉色素产生绿色变色的异型发酵菌。
J Bacteriol. 1957 Jun;73(6):758-9. doi: 10.1128/jb.73.6.758-759.1957.
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本文引用的文献
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A study of the lactic acid bacteria that cause surface discolorations of sausages.一项关于导致香肠表面变色的乳酸菌的研究。
J Bacteriol. 1949 Nov;58(5):633-41. doi: 10.1128/jb.58.5.633-641.1949.
2
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.
3
A serological classification of lactobacilli.乳酸杆菌的血清学分类
J Gen Microbiol. 1955 Feb;12(1):107-22. doi: 10.1099/00221287-12-1-107.
4
Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products.对导致腌肉制品变绿的异型发酵乳酸菌的耐热性研究。
Appl Microbiol. 1954 Jan;2(1):26-9. doi: 10.1128/am.2.1.26-29.1954.
5
Species differentiation of oral lactobacilli from man including description of Lactobacillus salivarius nov spec and lactobacillus Cellobiosus nov spec.人体口腔乳酸杆菌的种属鉴别，包括唾液乳酸杆菌新种和纤维二糖乳酸杆菌新种的描述。
J Bacteriol. 1953 Jun;65(6):681-99. doi: 10.1128/jb.65.6.681-699.1953.
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