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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I whakaputaina i:	Appl Environ Microbiol
Ngā kaituhi matua:	Messens, Winy, Neysens, Patricia, Vansieleghem, Wim, Vanderhoeven, Johan, De Vuyst, Luc
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	American Society for Microbiology (ASM) 2002
Ngā marau:	Food Microbiology
Urunga tuihono:	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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