Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

Cells of Streptococcus salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis entrapped in k-carrageenan-locust bean gum gel performed similarly to free cells in the conversion of lactose to lactic acid. Bead diameter influenced the fermentation rate. Cells entrapped in smaller beads (0...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Audet, Pascal, Paquin, Celine, Lacroix, Christophe
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1989
Assuntos:	Physiology and Biotechnology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC184075/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347822/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.1.185-189.1989
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