Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations

The biokinetics of cell growth of Lactobacillus amylovorus DCE 471 and bacteriocin production by this strain were investigated as a function of the temperatures (28 to 44°C) and pH values (pH 4.2 to 6.4) that are characteristic of a sourdough fermentation process. The influence of temperature and pH...

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Εκδόθηκε σε:	Appl Environ Microbiol
Κύριοι συγγραφείς:	Messens, Winy, Neysens, Patricia, Vansieleghem, Wim, Vanderhoeven, Johan, De Vuyst, Luc
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology (ASM) 2002
Θέματα:	Food Microbiology
Διαθέσιμο Online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC123765/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11872497/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.3.1431-1435.2002
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