caa a22 4500 465823823 CHVBK 20180323112143.0 cr unu---uuuuu 170327e19900901xx s 000 0 eng 10.1007/BF00604931 doi (NATIONALLICENCE)springer-10.1007/BF00604931 Meat fermentations with immobilized lactic acid bacteria [Elektronische Daten] [Louise Kearney, Mary Upton, Aiden McLoughlin] Summary: Two meat starter cultures, one ofLactobacillus plantarum and the otherPediococcus pentosaceus, were immobilized in calcium alginate beads and then lyophilized. Upon inoculation into meat, the immobilized cultures were found to ferment more rapidly than comparable free cell cultures. Springer-Verlag, 1990 Kearney Louise Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland aut Upton Mary Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland aut McLoughlin Aiden Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland aut Applied Microbiology and Biotechnology Springer-Verlag 33/6(1990-09-01), 648-651 0175-7598 33:6<648 1990 33 253 https://doi.org/10.1007/BF00604931 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00604931 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kearney Louise Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland aut NATIONALLICENCE 700 1- Upton Mary Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland aut NATIONALLICENCE 700 1- McLoughlin Aiden Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 33/6(1990-09-01), 648-651 0175-7598 33:6<648 1990 33 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer