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studies of cucumber fermentations. Appl. Microbiol., 1, 314-319. COSTILOW, R. N., FERGUSON, W. E., AND RAY, S. 1955 Sorbic acid as a selective agent in cucumber fermentations. I. Effect of sorbic acid on microorganisms associated with cucumber fermentations. Appl. Microbiol., 3, 341-345. COSTILOW, R. N., COUGHLIN, F. M., ROBACH, D L., AND RAGHEB, H. S. 1956 A study of the acid-forming bacteria from cucumber fermentations in Michigan. Food Research, 21, 27-33. JONES, A. H. AND HARPER, G. S. 1952 A preliminary study of factors affecting the quality of pickles on the Canadian market. Food Technol., 6, 304-308. JONES, A. H., FERGUSON, W. E., AND LYSTER, N. J. 1956 Studies on the microbiology of cucumber brine stock fermentation. Can. Food Inds., 27, (6, 7). LUCKMANN, F. H. AND MELNICK, D. 1955 Sorbic acid as a fungistatic agent for foods. X. Spectrophotometric determination of sorbic acid in foods in general. Food Research, 20, 649-654. MELNICK, D. AND LUCKMANN, F. H. 1954 Sorbic acid as a fungistatic agent for foods. III. Spectrophotometric determination of sorbic acid in cheese and in cheese wrappers. Food Research, 19, 20-27. PHILLIPS, G. F. AND MUNDT, J. 0. 1950 Sorbic acid as an inhibitor of scum yeast in cucumber fermentations. Food Technol., 4, 291-293.

The Presumptive Enumeration of Lactose Negative as well as Lactose Positive Enterobacteriaceae in Foods