Microbiological Characterization of Wet Wheat Distillers' Grain, with Focus on Isolation of Lactobacilli with Potential as Probiotics

Wet wheat distillers' grain (WWDG), a residue from ethanol fermentation, was examined from a microbiological perspective. After storage, WWDG was characterized by a high content of lactobacilli, nondetectable levels of other bacteria, occasional occurrence of yeasts, and a pH of about 3.6 and c...

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Опубликовано в: :Appl Environ Microbiol
Главные авторы: Pedersen, C., Jonsson, H., Lindberg, J. E., Roos, S.
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology (ASM) 2004
Предметы:
Physiology and Biotechnology
Online-ссылка:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC368301/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15006774/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.3.1522-1527.2004
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