肉製品の緑変に関する微生物学的研究-I : 緑変生成細菌の分類学的性質について
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概要
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The heterofermentative lactobacilli which were responsible for the green discoloration of cured meat products were isolated from a large number of the commercial, sliced hams, and were examined bacteriologically. From the taxonomical data obtained it was found that these bacteria resembled very closely to Lactobacillus viridescens which was first described by NIVEN et al.
- 公益社団法人 日本水産学会の論文