Occurrence of an Inhibitor of Lactic Acid Bacteria in Green Olives1
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چکیده
منابع مشابه
Occurrence and role of lactic acid bacteria in seafood products.
Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella and Photobacterium. In seafood packed in both ...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1967
ISSN: 0003-6919
DOI: 10.1128/aem.15.5.1178-1184.1967