Dissociants of Lactobacilli1
作者： F. W. Barber , W. C. Frazier
DOI: 10.1128/JB.50.6.637-649.1945
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sci-hub.st 参考文章(5)
Ralph L. Tracy, Comparative Metabolism of the R and S Variants of Lactobacillus plantarum (Orla-Jensen). Journal of Bacteriology. ,vol. 36, pp. 467- 479 ,(1938) , 10.1128/JB.36.5.467-479.1938
N. Kopeloff, Dissociation and Filtration of Lactobacillus Acidophilus The Journal of Infectious Diseases. ,vol. 55, pp. 368- 372 ,(1934) , 10.1093/INFDIS/55.3.368
J.G. Voss, W.C. Frazier, Influence of Incubation at Low Temperatures on Heat Resistance of Swiss Cheese Starter Cultures Journal of Dairy Science. ,vol. 28, pp. 545- 553 ,(1945) , 10.3168/JDS.S0022-0302(45)95207-6
Wilfrid Sadler, Blythe Alfred Eagles, Gladys Pendray, Cheese-ripening studies Biochemical Journal. ,vol. 26, pp. 1532- 1535 ,(1932) , 10.1042/BJ0261532
Oswald T. Avery, Benjamin White, Observations on Certain Lactic Acid Bacteria of the So-Called Bulgaricus Type White, Benjamin, and Oswald T. Avery. "Observations on Certain Lactic Acid Bacteria of the So-Called Bulgaricus Type."#N# Zentralblat fur Bakteriologie 25, (1910): 161-178. Article. 23 Images.. ,(1910)