Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.

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作者信息

COSTILOW R N, COUGHLIN F M, ROBBINS E K, HSU W T

出版信息

Appl Microbiol. 1957 Nov;5(6):373-9. doi: 10.1128/am.5.6.373-379.1957.

DOI:10.1128/am.5.6.373-379.1957

PMID:13488440

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1057332/

Abstract

摘要

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/fd50/1057332/d458764bbb9d/applmicro00314-0035-a.jpg

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本文引用的文献

Sorbic acid as a selective agent in cucumber fermentations. I. Effect of sorbic acid on microorganisms associated with cucumber fermentations.

Appl Microbiol. 1955 Nov;3(6):341-5. doi: 10.1128/am.3.6.341-345.1955.

Microbiological studies of cucumber fermentations.

Appl Microbiol. 1953 Nov;1(6):314-9. doi: 10.1128/am.1.6.314-319.1953.

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