[On the formation of volatile by-products of fermentation by lactic acid bacteria].
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1-Propanol↗
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Results for “Pediococcus”
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[Absorption of synthetic acid folic acid and of its natural forms in the alimentary tract].
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Administration, Oral↗
Plate assay methods for amino acids. 9. Threonine.
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Biological Assay↗
Recognition of Aerococcus viridans by the clinical microbiologist.
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Bacteria↗
[Erythemato-papulo-vesiculo-pruriginous parasitic skin diseases of the arms and hands, caused by Pediculoides ventricosus].
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Arm↗
On the nitrogen nutrition of silage strains of lactic acid bacteria.
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Amino Acids↗
The redistribution of nitrogen in silage by lactic-acid-producing bacteria.
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Amino Acids↗
[Adansonian taxonomy and the relationship of microorganisms in terms of the concepts of similarity value and center species. (2). On the tribe Streptococcae of the family Coccaceae].
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Pediococcus↗
[Microflora of sourdough. 3. Studies on lactobacilli occurring in "spontaneous sourdoughs" and their significance for baking techniques].
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Animals↗
Chromatography of folates on Sephadex G-10.
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Biological Assay↗
[Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene].
The authors studied the effects of liquid starter cultures on the survival of pathogenic germs. It was found that the foreign bacteria tested differed in growth limitation which is obviously dependent on acidity and the amount of lactic acid produced by fermentation. Since the pathogenic bacteria differ in the ability to survive, it is imperative to observe strict hygienic measures in preparing starter cultures and to use absolutely sterile monocultures for raw sausage ageing.
Escherichia coli↗