Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages

Applied Microbiology and Biotechnology

Volumn 46, Issue 4, 1996, Pages 334-339

  Dossmann M U ^a   Vogel, R F ^b   Hammes, W P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; FERMENTATION; LACTOBACILLUS; MATHEMATICAL MODEL; MEAT; NONHUMAN;

FERMENTATION; GLUCOSE; LACTOBACILLUS; MANGANESE; MEAT PRODUCTS; MODELS, THEORETICAL; PEPTONES; SODIUM CHLORIDE; SODIUM NITRITE; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PENTOSUS; LACTOBACILLUS SAKEI;

EID: 0029848701     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002530050826     Document Type: Article

References (13)

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