Cellulolytic Bacteria Associated with Sloughing Spoilage of California Ripe Olives

Sloughing spoilage of California ripe olives during processing is characterized by severe softening, skin rupture, and flesh sloughing. It was assumed that cellulolytic activity was responsible for skin rupture and sloughing of flesh, and so a deliberate search was made for cellulolytic bacteria fro...

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Podrobná bibliografie

Vydáno v:	Appl Microbiol
Hlavní autoři:	Patel, Ishwarlal B., Vaughn, Reese H.
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1973
Témata:	Food Microbiology and Toxicology
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380736/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4568890/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.25.1.62-69.1973
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