Loading...
Microorganisms of the San Francisco Sour Dough Bread Process: II. Isolation and Characterization of Undescribed Bacterial Species Responsible for the Souring Activity
A medium was developed which permitted isolation, apparently for the first time, of the bacteria responsible for the acid production in the 100-year-old San Francisco sour dough French bread process. Some of the essential ingredients of this medium included a specific requirement for maltose at a hi...
Na minha lista:
| Main Authors: | , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
1971
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377203/ https://ncbi.nlm.nih.gov/pubmed/5553285 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|