Studies on Growth Characteristics of Bacillus Strains Isolated from a Liquid Seasoning

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 50, Issue 11, 2003, Pages 537-545

  Nakayama, Motokazu ^a   Fujimoto, Akihito ^a   Higuchi, Akira ^a   Watanabe, Makoto ^a   Sadakari, Kiyoko ^b   Iio, Masayoshi ^b   Miyamoto, Takahisa ^b  

^a KYOWA HAKKO KOGYO CO LTD   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS; BACILLUS CEREUS; BACILLUS COAGULANS; GALLUS GALLUS;

EID: 0742270650     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.50.537     Document Type: Article

References (21)

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3. Marshall, D.L. and Bullerman, L.B., Antimicrobial activity of sucrose fatty acid ester emulsifiers, J. Food Sci., 51, 468-470 (1986).
4. Nakayama, A., Sonobe, J. and Shinya, R., Effects of Sucrose Esters of Fatty Acids on Flat Sour Spoilage by Obligate Anaerobes, J. Food Hyg. Soc., 23, p. 25-32 (1892).