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Occurrence of an Inhibitor of Lactic Acid Bacteria in Green Olives
Green olives were found to contain an inhibitor(s) of several species of lactic acid bacteria usually associated with the Spanish-type brined olive fermentation. The inhibitor was demonstrated by the presence of inhibition zones surrounding tissue which had been cut from frozen olives and implanted...
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| 出版年: | Appl Microbiol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1967
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC547161/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349729/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.15.5.1178-1184.1967 |
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