منابع مشابه
Bacteriophage ecology in commercial sauerkraut fermentations.
Knowledge of bacteriophage ecology in vegetable fermentations is essential for developing phage control strategies for consistent and high quality of fermented vegetable products. The ecology of phages infecting lactic acid bacteria (LAB) in commercial sauerkraut fermentations was investigated. Brine samples were taken from four commercial sauerkraut fermentation tanks over a 60- or 100-day per...
متن کاملfaciliting lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis,a one-way anova experimental design was carried out. 24 sednior students of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inter...
15 صفحه اولfacilitating lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis , a one- way anova experimental design was carried out. 24 senior student of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inte...
15 صفحه اولCharacterization of two nisin-producing Lactococcus lactis subsp. lactis strains isolated from a commercial sauerkraut fermentation.
Two Lactococcus lactis subsp. lactis strains, NCK400 and LJH80, isolated from a commercial sauerkraut fermentation were shown to produce nisin. LJH80 was morphologically unstable and gave rise to two stable, nisin-producing (Nip+) derivatives, NCK318-2 and NCK318-3. NCK400 and derivatives of LJH80 exhibited identical morphological and metabolic characteristics, but could be distinguished on the...
متن کاملStudies of Commercial Sauerkraut with Special Reference to Changes in the Bacterial Flora during Fermentation at Low Temperatures
The fermentation of cabbage is a spontaneous one, and the manufacturer of sauerkraut must take the undesirable microorganisms along with the desirable ones. Because of this chance inoculation, there is a wide variation in the quality of sauerkraut. A large variety of organisms is introduced with the green plant tissue when this is placed in the vats. Many of the forms on plants can not survive ...
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ژورنال
عنوان ژورنال: Journal of the Franklin Institute
سال: 1928
ISSN: 0016-0032
DOI: 10.1016/s0016-0032(28)90920-5