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...
Kaydedildi:
| Yayımlandı: | Appl Environ Microbiol |
|---|---|
| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1989
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|