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...

Полное описание

Библиографические подробности

Опубликовано в::	Appl Environ Microbiol
Главные авторы:	Messens, Winy, Neysens, Patricia, Vansieleghem, Wim, Vanderhoeven, Johan, De Vuyst, Luc
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology (ASM) 2002
Предметы:	Food Microbiology
Online-ссылка:	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
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!