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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Plasmids, Lactic Acid Production, and N-Acetyl-d-Glucosamine Fermentation in Lactobacillus helveticus subsp. jugurti

M B Smiley1, V Fryder

  • 1Research Department, Nestlé Products Technical Assistance Co. Ltd., CH-1814, La Tour-de-Peilz, Switzerland.

Applied and Environmental Microbiology
|April 1, 1978
PubMed

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