Full text
PDFSelected References
These references are in PubMed. This may not be the complete list of references from this article.
- Garey J. C., Rittschof L. A., Stone L., Boruff C. S. A Study of Cultural Methods for the Quantitative Determination of Bacterial Populations of Distillery Mashes. J Bacteriol. 1945 Mar;49(3):307–310. doi: 10.1128/jb.49.3.307-310.1945. [DOI] [PMC free article] [PubMed] [Google Scholar]
- MILLS D. E., BAUGH W. D., CONNER H. A. Studies on the formation of acrolein in distillery mashes. Appl Microbiol. 1954 Jan;2(1):9–13. doi: 10.1128/am.2.1.9-13.1954. [DOI] [PMC free article] [PubMed] [Google Scholar]
- NIVEN C. F., Jr, CASTELLANI A. G., ALLANSON V. A study of the lactic acid bacteria that cause surface discolorations of sausages. J Bacteriol. 1949 Nov;58(5):633–641. doi: 10.1128/jb.58.5.633-641.1949. [DOI] [PMC free article] [PubMed] [Google Scholar]
- RENTSCHLER H., TANNER H. Das Bitterwerden der Rotweine; beitrag zur Kenntis desVorkommens von Acrolein in Getränken und siene Beziehung zur Bitterwerden der Weine. Mitt Geb Lebensmittelunters Hyg. 1951;42(5):463–475. [PubMed] [Google Scholar]
- RUSSELL C., WALKER T. K. Lactobacillus malefermentans n.sp., isolated from beer. J Gen Microbiol. 1953 Feb;8(1):160–162. doi: 10.1099/00221287-8-1-160. [DOI] [PubMed] [Google Scholar]
- RUSSELL C., WALKER T. K. Lactobacillus parvus n.sp isolated from beer. J Gen Microbiol. 1953 Apr;8(2):310–313. doi: 10.1099/00221287-8-2-310. [DOI] [PubMed] [Google Scholar]