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543. Methods for the growth and enumeration of anaerobic spore-formers from cheese, with observations on the effect of nisin

A. Hirsch and Elisabeth Grinsted
Journal of Dairy Research 21 (1) 101 (1954)
DOI: 10.1017/S0022029900007196
See this article

476. Observations on the influence of inhibitory substances produced by the lactobacilli of Gruyère cheese on the development of anaerobic spore-formers

A. Hirsch, Mary McClintock and G. Mocquot
Journal of Dairy Research 19 (2) 179 (1952)
DOI: 10.1017/S0022029900006427
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Griebel, J. Großfeld, Schwaibold, et al.
Zeitschrift für Untersuchung der Lebensmittel 77 (5) 493 (1939)
DOI: 10.1007/BF01662930
See this article