Influence of sorbic acid on populations and species of yeasts occurring in cucumber fermentations.

Applied microbiology ·Vol. 9 ·1961-03-00 ·Pages 139-44

ETCHELLS JL, BORG AF, BELL TA

Abstract

暂无摘要

Keywords

ACIDS/pharmacology FOOD PRESERVATION YEASTS

MeSH Terms

Acids/pharmacology Cucumis sativus Fermentation Food Preservation Sorbic Acid Yeasts

Chemicals

Acids Sorbic Acid

Authors & Affiliations

3 authors, click to expand affiliations / ORCID

ETCHELLS J L

BORG A F

BELL T A

References (5)

5 references, click to expand

Influence of sorbic acid on the growth of certain species of bacteria, yeasts, and filamentous fungi.
J Bacteriol. 1959 May;77(5):573-80 PMID: 13654220
Sorbic acid as a selective agent in cucumber fermentations. I. Effect of sorbic acid on microorganisms associated with cucumber fermentations.
Appl Microbiol. 1955 Nov;3(6):341-5 PMID: 13269085
Sorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.
Appl Microbiol. 1957 Nov;5(6):373-9 PMID: 13488440
Procedure for Bacteriological Examination of Brined, Salted and Pickled Vegetables and Vegetable Products.
Am J Public Health Nations Health. 1946 Oct;36(10):1112-23 PMID: 18016425
Microbiological studies of cucumber fermentations.
Appl Microbiol. 1953 Nov;1(6):314-9 PMID: 13105292

Article Info

Journal

Applied microbiology

Abbr.

Appl Microbiol

ISSN

0003-6919

DOI

Published

1961-03-00

Pages

139-44

Language

English

Region

United States

NLM ID

7605802

PMCID

PMC1057691

Subset

External Links

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