Nutritional requirements and simplified cultivation medium to study growthand energetics of a sourdough lactic acid bacterium Lactobacillusfermentum Ogi E1 during heterolactic fermentation of starch

Calderon M; Loiseau G; Guyot JP

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Nutritional requirements and simplified cultivation medium to study growthand energetics of a sourdough lactic acid bacterium Lactobacillusfermentum Ogi E1 during heterolactic fermentation of starch

机译：营养需求和简化的培养基，用于研究发酵酵母乳酸菌发酵乳杆菌Ogi E1在淀粉的淀粉发酵过程中的生长和能量

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摘要

Aims: Nutritional requirements of Lactobacillus fermentum Ogi E1 were studied in order to define a simplified fermentation medium.

机译：目的：研究发酵乳杆菌Ogi E1的营养需求，以定义简化的发酵培养基。

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《Journal of applied microbiology》 |2001年第4期|共9页
作者
Calderon M; Loiseau G; Guyot JP;
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原文格式 PDF
正文语种 eng
中图分类微生物学;
关键词
Maize dough; Amylovorus; Pontis;

机译：玉米面团;Amylovorus;Pontis;

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1. Nutritional requirements and simplified cultivation medium to study growthand energetics of a sourdough lactic acid bacterium Lactobacillusfermentum Ogi E1 during heterolactic fermentation of starch [J] . Calderon M, Loiseau G, Guyot JP Journal of applied microbiology . 2001,第4期

机译：营养需求和简化的培养基，用于研究发酵酵母乳酸菌发酵乳杆菌Ogi E1在淀粉的淀粉发酵过程中的生长和能量
2. Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation [J] . Raffaella Di Cagno, Erica Pontonio, Solange Buchin, Applied Microbiology . 2014,第10期

机译：从固态发酵到液态酵母发酵的过程中乳酸菌和酵母菌群的多样性
3. Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation [J] . Raffaella Di Cagno, Erica Pontonio, Solange Buchin, Applied and Environmental Microbiology . 2014,第10期

机译：从固态发酵到液态酵母发酵的过程中乳酸菌和酵母菌群的多样性
4. Lactic acid fermentation of dahlia tuber starch and waste using Lactobacillus bulgaricus: A comparative study [C] . E Praputri, E Sundari, M Martynis International Conference on Chemical Engineering Sciences and Applications . 2018

机译：使用乳酸杆菌的大丽花块茎淀粉和废物的乳酸发酵：比较研究
5. Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation [O] . Raffaella Di Cagno, Erica Pontonio, Solange Buchin, 2014

机译：从固态发酵到液态酵母发酵的过程中乳酸菌和酵母菌群的多样性
6. Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch [O] . M. Calderon, G. Loiseau, J.P. Guyot 2001

机译：营养需求和简化的培养培养基研究淀粉异常发酵期间酸蛋白乳酸菌乳酸乳酸乳酸乳酸乳酸乳酸杆菌的生长和能量学

Nutritional requirements and simplified cultivation medium to study growthand energetics of a sourdough lactic acid bacterium Lactobacillusfermentum Ogi E1 during heterolactic fermentation of starch

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