Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation

We investigated the effect of the ecological factors pH, temperature, ionic strength, and lactate, acetate, and ethanol levels on Candida milleri and two strains of Lactobacillus sanfranciscensis, organisms representative of the microflora of sourdough. A mathematical model describing the single and...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Gänzle, Michael G., Ehmann, Michaela, Hammes, Walter P.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1998
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106434/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9647838/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.7.2616-2623.1998
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