Effects of lactobacilli on yeast-catalyzed ethanol fermentations.
Normal-gravity (22 to 24 degrees Plato) wheat mashes were inoculated with five industrially important strains of lactobacilli at approximately 10(5), approximately 10(6), approximately 10(7), approximately 10(8), and approximately 10(9) CFU/ml in order to study the effects of the lactobacilli on yea...
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| Pubblicato in: | Appl Environ Microbiol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1997
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168732/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9361399/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.63.11.4158-4163.1997 |
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