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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...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1971
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377203/ https://ncbi.nlm.nih.gov/pubmed/5553285 |
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