| Autor: | María Pía Taranto, G. Font de Valdez, M. I. Torino |
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| Rok vydání: | 2001 |
| Předmět: |
Fermentation starter
Lactobacillus helveticus food and beverages Bioengineering General Medicine Lactobacillaceae Biology biology.organism_classification Applied Microbiology and Biotechnology Lactic acid Acetic acid chemistry.chemical_compound chemistry Biochemistry Lactobacillus Fermentation Food science Mixed acid fermentation Biotechnology |
| Zdroj: | Biotechnology Letters. 23:1799-1802 |
| ISSN: | 0141-5492 |
| DOI: | 10.1023/a:1012417403787 |
| Popis: | Lactobacillus helveticus grown in milk with pH control at 6.2 had a slower growth rate (μ=0.27 h−1) and produced less exopolysaccharide (49 mg l−1) but increased lactic acid production (425 mM) compared to cultures without pH control (μ=0.5 h−1, 380 mg exopolysaccharide l−1, and 210 mM lactate), respectively. Both cultures displayed a mixed-acid fermentation with formation of acetate, which is linked not only to citrate metabolism, but also to alternative pathways from pyruvate. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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