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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Dades bibliogràfiques

Publicat a:	Appl Microbiol
Autors principals:	Patel, Ishwarlal B., Vaughn, Reese H.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1973
Matèries:	Food Microbiology and Toxicology
Accés en línia:	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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