The effect of temperature on the lactic acid fermentation of rye flour

Food Microbiology

Volumn 14, Issue 3, 1997, Pages 213-220

  Raccach, M ^a   Bamiro, T ^a  

^a ARIZONA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS; SECALE CEREALE;

EID: 0031171545     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1996.0088     Document Type: Article

References (12)

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3. Klaus J. L. Rye. Klaus J. L., Kulp K. Handbook of Cereal Science and Technology. 1991;Marcel Dekker Inc, New York.
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7. Raccach M. Some aspects of meat fermentation. Food Microbiol. 9:1992;55-65.
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11. Romano A. H., Trifone J. D., Brustolone M. Distribution of the phosphoenolpyruvate: glucose phosphotranspherase system in fermentative bacteria. J. Bacteriol. 139:1979;93-97.
12. Schechter E., Letellier L., Gulik-Krzywicki T. Relations between structure and function in cytoplasmic membrane vesicles isolated from anEscherichia coli. Euro. J. Biochem. 49:1974;61-74.