Modeling of growth of lactobacillus sanfranciscensis and candida milleri in response to process parameters of sourdough fermentation /

Eitemau Tebyg

• Effects of lactobacilli on yeast-catalyzed ethanol fermentations /
• Response of Rhizopus oligosporus to temporal temperature profiles in a model solid-state fermentation system /
  gan: Ikasari, Lilik.
• The freeze-thaw stress response of the yeast Saccharomyces cerevisiae is growth phase specific and is controlled by nutritional state via the RAS-cyclic AMP signal transduction pathway /
• Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis /
• In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /