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June 1, 1956Journal of Applied Bacteriology

The Use of a Selective Medium for the Enumeration of Lactobacilli in Cheddar Cheese

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Authors

LML. A. MabbittScottish Agricultural Science AgencyMZMarlena Zielińska-GórskaWarsaw University of Life Sciences

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Cite This Study

Mabbitt et al. (1956) studied this question.

synapsesocial.com/papers/6a83059dc009eb9b7eefde74https://doi.org/10.1111/j.1365-2672.1956.tb00050.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1A NOTE ON THE USE OF ROGOSA AND MODIFIED ROGOSA MEDIA FOR THE ENUMERATION AND CULTURE OF LACTOBACILLI1956 · 4 citations
  2. 2413. The growth requirements of lactobacilli in relation to cheese flavour development1950 · 10 citations
  3. 3A Survey of Inhibitory Compounds for the Separation of Yeasts and Bacteria in Apple Juices and Ciders1955 · 39 citations
  4. 4319. The formation of carbon dioxide by lactic acid bacteria andBacillus licheniformisand a cultural method of detecting the process1945 · 122 citations
  5. 5THE ENUMERATION OF LACTOBACILLI ON GRASS AND IN SILAGE1951 · 32 citations