Detection, Growth, and Amine-Producing Capacity of Lactobacilli in Cheese
A differential plating medium was developed to detect decarboxylating lactobacilli in cheese. With this medium, 15 cheeses made from raw milk were investigated for the presence of these bacteria. Five histidine-decarboxylating strains and one tyrosine-decarboxylating strain were isolated. The isolat...
保存先:
| 出版年: | Appl Environ Microbiol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1989
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203080/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348016/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.9.2356-2359.1989 |
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