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Characterization of an Inhibitor for Lactobacillus bulgaricus in Tomato Juice
Tomato juice (serum) added to milk in high concentration caused inhibition of acid production by Lactobacillus bulgaricus. The inhibitor was partially purified by adsorption on charcoal. Further isolation and purification involved paper chromatography in two different solvent systems. Ultraviolet-ab...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
1968
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC547622/ https://ncbi.nlm.nih.gov/pubmed/5695537 |
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