Influence of medium composition, pH and temperature on the growth and viability of Lactobacillus acidophilus

Biotechnology Letters

Volumn 18, Issue 7, 1996, Pages 775-780

  Taillandier, P ^a   Gilis, F ^a   Ramon Portugal, F ^a   Laforce, P ^b   Strehaiano, P ^a  

^a LABORATOIRE DE GÉNIE CHIMIQUE   (France)

^b LALLEMAND SAS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; CARBOXYLIC ACID; CITRATE SODIUM; GLUCOSE; NITROGEN;

ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; CULTURE MEDIUM; LACTOBACILLUS ACIDOPHILUS; METHODOLOGY; NONHUMAN; PH; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS;

EID: 0030018879     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF00127887     Document Type: Article

References (10)

1. Champagne, C. and Gardner, N. (1990). Sc. Alim. 10, 899-905.
2. De Man, J. C., Rogosa, M. and Sharpe, M. E. (1960). J. Appl. Bacteriol. 23, 130-135.
3. Divies, C., Frey, L., Hubert, J.C. and de Roissart, H. (1994). Métabolisme d'autres substrats carbonés par les bactéries lactiques. In: Bactéries lactiques, tome I, pp. 291-307, Uriage: Lorica.
4. Fernadez-Murga, L., De Ruiz Holgado, A. P. and Valdez, G. F. (1994). Microbiologie Alimentation Nutrition. 12, 426-428.
5. Haaland, P. D. (1989). Experimental Design in Biotechnology. New York: Marcel Dekker, Inc.
6. Kandler, O. and Weiss, N. (1986). Regular non-forming spore gram positive rods. In:Bergey's Manual of determinative Bacteriology, P.H.A. Sneath, ed. vol. 2 pp.1208-1234, New York: Academic Press.
7. Lange, H., Plihon, F., Taillandier, P. and Riba, J. P. (1995). J. Microbiol. Methods. 24, 93-97.
8. Loones, A. (1994). Laits fermentés par les bactéries lactiques. In: Bactéries lactiques, tome II, pp. 135-154, Uriage: Lorica.
9. Marshall, V.M.E. and Law, B.A. (1984). Advances in the microbiology and biochemistry of cheese and milk, F.L. Davies and B.A. Law, eds. Elsevier.
10. Plihon, F., Taillandier, P. and Strehaiano, P. (1995). Biotechnol. Technics. 9, 6, 451-456.