Sporolactobacillus (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Sporolactobacillus" in English language version.

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doi.org

dx.doi.org

Kitahara, Kakuo; Suzuki, Jiro (1963). "Sporolactobacillus nov. subgen". The Journal of General and Applied Microbiology. 9 (1): 59–71. doi:10.2323/jgam.9.59. ISSN 1349-8037.
Surono, Ingrid S.; Hosono, Akiyoshi (1994). "Chemical and Aerobic Bacterial Composition of "Terasi", a Traditional Fermented Product from Indonesia". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 35 (3): 299–304_1. doi:10.3358/shokueishi.35.299. ISSN 0015-6426.
Lucena-Padrós, Helena; Caballero-Guerrero, Belén; Maldonado-Barragán, Antonio; Ruiz-Barba, José Luis (September 2014). "Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques". Food Microbiology. 42: 154–165. doi:10.1016/j.fm.2014.03.020. hdl:10261/116067. ISSN 0740-0020.

doi.org

Kitahara, Kakuo; Suzuki, Jiro (1963). "Sporolactobacillus nov. subgen". The Journal of General and Applied Microbiology. 9 (1): 59–71. doi:10.2323/jgam.9.59. ISSN 1349-8037.
Surono, Ingrid S.; Hosono, Akiyoshi (1994). "Chemical and Aerobic Bacterial Composition of "Terasi", a Traditional Fermented Product from Indonesia". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 35 (3): 299–304_1. doi:10.3358/shokueishi.35.299. ISSN 0015-6426.
Lucena-Padrós, Helena; Caballero-Guerrero, Belén; Maldonado-Barragán, Antonio; Ruiz-Barba, José Luis (September 2014). "Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques". Food Microbiology. 42: 154–165. doi:10.1016/j.fm.2014.03.020. hdl:10261/116067. ISSN 0740-0020.

fao.org

agris.fao.org

Karki, T.; Itoh, H.; Nikkuni, S.; Ohono, M.; Ebine, H. (1983). "Microorganisms associated with various pickles [Lactobacillus, Streptococcus, Pediococcus, and Leuconostocs]". Report of National Food Research Institute. (43): 40–53.

handle.net

hdl.handle.net

Lucena-Padrós, Helena; Caballero-Guerrero, Belén; Maldonado-Barragán, Antonio; Ruiz-Barba, José Luis (September 2014). "Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques". Food Microbiology. 42: 154–165. doi:10.1016/j.fm.2014.03.020. hdl:10261/116067. ISSN 0740-0020.

worldcat.org

search.worldcat.org

Kitahara, Kakuo; Suzuki, Jiro (1963). "Sporolactobacillus nov. subgen". The Journal of General and Applied Microbiology. 9 (1): 59–71. doi:10.2323/jgam.9.59. ISSN 1349-8037.
Surono, Ingrid S.; Hosono, Akiyoshi (1994). "Chemical and Aerobic Bacterial Composition of "Terasi", a Traditional Fermented Product from Indonesia". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 35 (3): 299–304_1. doi:10.3358/shokueishi.35.299. ISSN 0015-6426.
Lucena-Padrós, Helena; Caballero-Guerrero, Belén; Maldonado-Barragán, Antonio; Ruiz-Barba, José Luis (September 2014). "Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques". Food Microbiology. 42: 154–165. doi:10.1016/j.fm.2014.03.020. hdl:10261/116067. ISSN 0740-0020.