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

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

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Bibliografiske detaljer
Hovedforfatter:	Ganzle, Michael G.
Andre forfattere:	Ehmann, Michaela., Hammes, Walter P.
Format:	Bài viết
Sprog:	English
Fag:	Fermentation Ionic strength Mathematical model Microorganism growth Sour dough
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Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Lignende værker

Effects of lactobacilli on yeast-catalyzed ethanol fermentations /

Response of Rhizopus oligosporus to temporal temperature profiles in a model solid-state fermentation system /
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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 /
af: 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 /
af: Verluyten, Jurgen.

Exopolysaccharide and kestose production by lactobacillus sanfranciscensis LTH2590 /

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 /

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

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

Batch fermentation :
af: Cinar, Ali
Udgivet: (2003)

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

Microbiology of food fermentations
af: Pederson, Carl S.
Udgivet: (1979)

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

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

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

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

Pichia stipitis genes for alcohol dehydrogenase with fermentative and respiratory functions /
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Microbiology and technology of fermented foods
af: Hutkins, Robert W.
Udgivet: (2006)

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

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 /
af: 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 /
af: Stol, Remco.

Ionic interactions in nanofiltration of Beta casein peptides /

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

Handbook of dough fermentations
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Development of a chemically defined medium for the growth of leuconostoc mesenteroides /
af: Foucaud, C.

Enhanced broth media for selective growth of vibrio vulnificus /
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Industrialization of indigenous fermented foods
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Brewing yeast and fermentation
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Biochemical and industrial aspects of fermentation
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Novel Food Fermentation Technologies
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Bacteriophage ecology in commercial sauerkraut fermentations /

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

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

Fermented milks
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Interaction between proteolytic strains of Lactococcus lactis influenced by different types of proteinase during growth in milk /
af: Flambard, B.