Addition of sugar, amino acids and corn steep liquor to cucumber fermentation.
作者信息
RAGHEB H S, FABIAN F W
出版信息
Appl Microbiol. 1957 Jul;5(4):253-61. doi: 10.1128/am.5.4.253-261.1957.
Abstract
摘要
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Addition of sugar, amino acids and corn steep liquor to cucumber fermentation.
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本文引用的文献
1
Characteristics of Lactic Acid Bacteria from Commercial Cucumber Fermentations.
J Bacteriol. 1946 Nov;52(5):593-9. doi: 10.1128/jb.52.5.593-599.1946.
2
Some characteristics of a growth stimulant in corn steep liquor for Lactobacillus casei.
J Bacteriol. 1956 Oct;72(4):543-7. doi: 10.1128/jb.72.4.543-547.1956.
3
Effect of various microorganisms on the vitamin and amino acid content of cucumber brines.
Appl Microbiol. 1953 Nov;1(6):327-9. doi: 10.1128/am.1.6.327-329.1953.
4
Availability of essential vitamins and amino acids for Lactobacillus plantarum in cucumber fermentations.
Appl Microbiol. 1953 Nov;1(6):320-6. doi: 10.1128/am.1.6.320-326.1953.
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