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

Mã QR

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

Đã lưu trong:

書目詳細資料
主要作者:	Ganzle, Michael G.
其他作者:	Ehmann, Michaela., Hammes, Walter P.
格式:	Bài viết
語言:	English
主題:	Fermentation Ionic strength Mathematical model Microorganism growth Sour dough
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

相似書籍

Effects of lactobacilli on yeast-catalyzed ethanol fermentations /

Response of Rhizopus oligosporus to temporal temperature profiles in a model solid-state fermentation system /
由: 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 /

Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis /
由: Meroth, Christiane B.

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus curvatus LTH 1174 under anaerobic conditions /
由: Verluyten, Jurgen.

Exopolysaccharide and kestose production by lactobacillus sanfranciscensis LTH2590 /

Streptococcus thermophilus and its biosurfactants inhibit adhesion by Candida spp. on silicone rubber /

Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria : A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage /

Oxygen consumption by anaerobic saccharomyces cerevisiae under enological conditions : Effect on fermentation kinetics /

Batch fermentation :
由: Cinar, Ali
出版: (2003)

Effect of nonylphenol on growth of Neurospora crassa and Candida albicans /
由: Karley, A. J.

Microbiology of food fermentations
由: Pederson, Carl S.
出版: (1979)

Fermentation, purification, characterization of protective antigen from a recombinant, avirulent strain of bacillus anthracis /

Microbiology and technology of fermented foods
由: Hutkins, Robert W.
出版: (2006)

Controlled growth of Sb2O5 nanoparticles and their use as polymer electrolyte fillers/
由: Xiong, Huan-Ming.

Optimization of exopolysaccharide production by lactobacillus delbrueckii subsp. bulgaricus RR grown in a semidefined medium /
由: Kimmel, Stacy A.

Growth and energetics of Leuconostoc mesenteroides NRRL B-1299 during metabolism of various sugars and their consequences for dextransucrase production /

Pichia stipitis genes for alcohol dehydrogenase with fermentative and respiratory functions /
由: Cho, Jae-yong.

Influence of lactobacillus spp. from an inoculant and of weissella and leuconostoc spp. from forage crops on silage fermentation /

Handbook of dough fermentations
出版: (2003)

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains /

Metabolic engineering of ammonium assimilation in xylose-fermenting saccharomyces cerevisiae improves ethanol production /
由: Roca, Christophe.

Characterization of electrophoretic behavior of sugar isomers by microchip electrophoresis coupled with videomicroscopy /

Optimization of particle dimensions for high efficiency in capillary electrochromatography /
由: Stol, Remco.

Ionic interactions in nanofiltration of Beta casein peptides /

Kinetic investigation of Eu(III)-humate interactions by ion exchange resins /

Development of a chemically defined medium for the growth of leuconostoc mesenteroides /
由: Foucaud, C.

Industrialization of indigenous fermented foods
出版: (2004)

Enhanced broth media for selective growth of vibrio vulnificus /
由: Hsu, Wei-Yea.

Brewing yeast and fermentation
由: Boulton, Chris
出版: (2001)

Biochemical and industrial aspects of fermentation
由: Sakaguchi, K.
出版: (1971)

Novel Food Fermentation Technologies
出版: (2016)

Bacteriophage ecology in commercial sauerkraut fermentations /

Fermented beverage production
由: Lea, Andrew G. H.
出版: (2003)

Modelling the growth limits (growth/no growth interface) of escherichia coli as a function of temperature, pH, lactic acid concentration, water activity /
由: Presser, K. A.

Fermented milks
出版: (2006)

Metal ion sorption and desorption on zeolitized tuffs from the Nevada test site /
由: Um, Wooyong.

Rheological behavior of fermentation broths in antibiotic industry /