(Q30665967)

English

Membrane inlet mass spectrometric measurement of O2 and CO2 gradients in cultures of Lactobacillus paracasei and a developing Cheddar cheese ecosystem

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

Membrane inlet mass spectrometric measurement of O2 and CO2 gradients in cultures of Lactobacillus paracasei and a developing Cheddar cheese ecosystem (English)

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

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Lacticaseibacillus casei

object named as

Lactobacillus paracasei

1 reference

based on heuristic

inferred from title

Lacticaseibacillus paracasei

object named as

Lactobacillus paracasei

1 reference

based on heuristic

inferred from title

author name string

Tammam JD

1

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

Williams AG

2

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

Banks J

3

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

Cowie G

4

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

Lloyd D

5

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Europe PubMed Central

PubMed publication ID

26 June 2017

publication date

1 April 2001

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Europe PubMed Central

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26 June 2017

International Journal of Food Microbiology

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Europe PubMed Central

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26 June 2017

65

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Europe PubMed Central

PubMed publication ID

26 June 2017

1-2

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Europe PubMed Central

PubMed publication ID

26 June 2017

11-22

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Europe PubMed Central

PubMed publication ID

26 June 2017

maintained by WikiProject

WikiProject Ecology

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Peptidases and amino acid catabolism in lactic acid bacteria.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900438-4

7 January 2021

based on heuristic

inferred from DOI database lookup

The microstructure and distribution of micro-organisms within mature Serra cheese

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900438-4

7 January 2021

based on heuristic

inferred from DOI database lookup

Oxygen Microelectrode That Is Insensitive to Medium Chemical Composition: Use in an Acid Microbial Mat Dominated by Cyanidium caldarium

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900438-4

7 January 2021

based on heuristic

inferred from DOI database lookup

Amino acid fermentation in non-starter Lactobacillus spp. isolated from cheddar cheese

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900438-4

7 January 2021

based on heuristic

inferred from DOI database lookup

THE USE OF SOFT AGAR IN THE STUDY OF CONDITIONS AFFECTING THE UTILIZATION OF FERMENTABLE SUBSTRATES BY LACTIC ACID BACTERIA

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900438-4

7 January 2021

based on heuristic

inferred from DOI database lookup

Submerged bacterial colonies within food and model systems: their growth, distribution and interactions

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900438-4

7 January 2021

based on heuristic

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Identifiers

10.1016/S0168-1605(00)00438-4

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

26 June 2017

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